2 Tbsp butter or olive oil
1 pound radishes, trimmed, (can also use turnips, rutabaga, or other root veggies!)
½ cup veggie stock, white wine, or water, plus more as needed
salt and pepper
fresh lemon juice (optional)
fresh parsley, chopped, for garnish
Combine the butter or oil, radishes, and stock in a large saucepan, sprinkle with salt and pepper, and bring to a boil. Cover and adjust the heat so the liquid bubbles gently. Cook until the radishes are tender, 15 to 20 minutes, checking once or twice and adding liquid as needed.