Braised Radishes

By Baby Kato on May 31, 2012

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Ingredients

    1. 2 bunches radishes, small radishes work best
    2. 1 tablespoon butter
    3. 1 tablespoon olive oil, extra virgin
    4. 2 tablespoons sugar, white
    5. 1/2 teaspoon salt, fine
    6. 1/4 teaspoon pepper, black, freshly ground
    7. 1 tablespoon parsley, finely chopped

Directions

  1. Wash and trim radishes, if large cut them in half.
  2. Add radishes to a deep pan, add enough water to cover them.
  3. Add the butter, olive oil, sugar and salt.
  4. Cover and bring to a boil.
  5. Reduce heat to medium low and simmer, covered for 12 minutes. (radishes should be tender and the liquid reduced to a glaze)
  6. If the radishes are cooked before the liquid has reduced then remove the radishes and cook liquid, uncovered until it thickens to a glaze.
  7. Toss the radishes in the glaze, sprinkle with the pepper and parsley and serve.
 
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