Radish, French Breakfast (Bagged)

6-8 medium size Radishes bagged without their greens
French breakfast is the name of an heirloom cultivar of radish that was introduced in 1879 and became a popular radish in Paris produce markets. It is oblong, between two and four inches in length. This radish has a reddish-pink color, similar to the salad radishes popular in the U.S., with a white tip at the root and bright leafy greens. Where the North American salad radish is peppery and spicy, the French breakfast radish is much milder with a sweeter flavor. 
Just like with ordinary red radishes, cooking brings out the sweetness in a French breakfast radish, and roasting and sautéeing are common methods of preparation. It should be washed, and the leafy greens removed before cooking. The radish can be roasted whole or sliced and sautéd to serve as a side dish. It can also be part of a stir-fry, cooked along with other vegetables, or even added into a puréed vegetable soup.
The French breakfast radish can also be pickled or braised. The greens can be chopped and cooked separately, or the entire radish—root and leaves—can be enjoyed in a dish. - From The Spruce Eats