Rating: 3 stars
65 Ratings
  • 1 star values: 7
  • 2 star values: 14
  • 3 star values: 25
  • 4 star values: 13
  • 5 star values: 6
Frances Boswell and Sara Quessenberry

Gallery

Credit: Amy Neunsinger

Recipe Summary

hands-on:
5 mins
total:
15 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Reduce heat to medium-low and simmer until the radishes are tender when pricked 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 them to a serving dish and continue reducing the liquid. Spoon it over the radishes and serve with buttered crusty bread.

Nutrition Facts

calcium 19.1mg; 77 calories; calories from fat 66%; carbohydrates 6.5g; cholesterol 15.1mg; fat 5.8g; fiber 1.1g; iron 0.3mg; protein 0.5mg; saturated fat 3.6g; sodium 120.7mg.
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