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    from "Real SimpleŽ magazine"

    If you don't normally like the bracing heat of a radish, you may like them braised. The combination of cooking and a pinch of sugar tames their peppery flavor considerably.

    Hands-on time: 5 minutes
    Total time: 20 minutes

    Makes 6 servings

    2 bunches radishes (about 1 pound total), ends trimmed
    3 tablespoons unsalted butter
    2 tablespoons granulated sugar
    1/2 teaspoon kosher salt
    1/4 teaspoon black pepper

    Print recipe

    Place the radishes in a large skillet and add just enough cold water to cover (about 2 1/2 cups). Add the butter, sugar, salt, and pepper and bring to a boil. Reduce heat to medium-low and simmer, uncovered, until the radishes are tender when pierced with a paring knife and the liquid has reduced to a glaze, about 12 minutes. If the radishes are tender but the liquid hasn't reduced sufficiently, use a slotted spoon to transfer the radishes to a serving bowl, continue reducing the liquid, then spoon the liquid over the radishes.

    CALORIES 77 (66% from fat); FAT 6g (sat 4g); PROTEIN 1g; CHOLESTEROL 15 mg; SODIUM 121mg; FIBER 1g; CARBOHYDRATE 7g

    Product nutrition and information
     Quantity Ingredients Est.Price
      Radishes - $1.99/ea Save! 2 for $3.00
     Farm Fresh
    You May Already Have
      Domino Granulated White Sugar - $2.49/ea
     2lb box
      Breakstone's All-Natural Unsalted Butter - $2.49/ea Save! 2 for $4.00
     2 sticks  
      Morton's Coarse Kosher Salt - $2.69/ea
      FreshDirect Tellicherry Peppercorns - $3.79/ea
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