Braised Radishes

1. 1

   Wash and trim radishes, if large cut them in half.

2. 2

   Add radishes to a deep pan, add enough water to cover them.

3. 3

   Add the butter, olive oil, sugar and salt.

4. 4

   Cover and bring to a boil.

5. 5

   Reduce heat to medium low and simmer, covered for 12 minutes. (radishes should be tender and the liquid reduced to a glaze)

6. 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. 7

   Toss the radishes in the glaze, sprinkle with the pepper and parsley and serve.

No additional tips available.