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