Glazed radishes

Yield: 1 servings

Measure Ingredient
1 pounds Radishes; trimmed
1 tablespoon Unsalted butter
1 teaspoon Sugar
½ teaspoon Salt
2 tablespoons Minced fresh parsley leaves

In a heavy saucepan wide enough to hold the radishes in one layer cook the radishes in the butter with the sugar and the salt over moderately low heat, stirring, for 1 minute. Add ½ cup water, simmer the radishes, covered, for 10 to 15 minutes, or until they are tender, and boil them, uncovered, shaking the pan occasionally, until the liquid has been reduced to a glaze. Cook the radishes over moderate heat, swirling them, until they are coated with the glaze and sprinkle them with the parsley.

Serves 4.

Gourmet April 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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