SC - RE: selecting roots and vegetables

[RANDALL DIAMOND]

Anahita al-shazhiya wrote:
>Hmmm, sounds like i should make some of this for the feast i'm 
>kitchen stewarding ("feast-ocratting", ugh) in early Dec 2000. I'm 
>trying to find ways to use root vegetables, and it might be nice to 
>have something prepared ahead of time. It's a small feast (more than 
>50, fewer than 100 people).
 
Many years ago when I was studying French cooking
under a chef in New York, one of the simplest root
dishes he prepared was boiled sliced radishes with a
cream roux and a dash of tarragon or sometimes just
buttered with some chopped fennel leaves.  He insisted
that his grandmother had always prepared them that way
as had hers for several genrations before.   Has anyone
ever seem any period evidence of preparing cooked 
radishes or for that matter, any period documentation of
radishes being eaten at all in period?

Akim Yaroslavich
"No glory comes without pain"