Glazed Radishes

Adapted from Gourmet Magazine

INGREDIENTS

• 1 bunch radishes, rinsed and trimmed (cut large radishes in half; small radishes may be left whole)
• 1 tablespoon butter
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1 tablespoon minced parsley leaves
• Water, enough to just cover the radishes

PREPARATION

1. In a heavy saucepan wide enough to hold the radishes in one layer, add the butter, sugar, salt and radishes, and cook over low heat, stirring for 1 minute.
2. Add the water, cover, and simmer the radishes until just tender (about 10–15 minutes, depending on size of radishes)
3. Raise the heat and boil the radishes until the liquid has been reduced to a glaze.
4. Swirl and cook the radishes to coat them evenly with the glaze.
5. Sprinkle with parsley and serve.

Serves 2. Prep time, 5 minutes; cook time, 20 minutes.