When we think of cooking with roots we think of long simmered stews, pot-au-feu and braised pot roast with carrots. Yes, turnips, celery root and onions add depth to braised dishes; however, fennel, spring onions and radishes have unique flavors that can stand alone. These can be served as an appetizer, part of a salad or with an entrée. My favorite is fennel that is first boiled. Then seared in equal parts of butter and honey. Oh, how lovely for spring! My husband loves radishes. Trim the radishes in the shape of mushrooms with polka dot trimmed tops or micro slice them with a mandoline. The rustic look of spring onions, set onto a plate, adds flavoring and plate designing. Roots are stabilizing; let them run deep into your cooking style. © Kelly McBride Loft