Glazed Radishes
From heirloomtomato 14 years agoIngredients
- 2 dozen French Breakfast radishes shopping list
- 1 cup chicken stock (or veggie) shopping list
- 2 Tbsp butter shopping list
- 1 tsp sugar shopping list
- salt & pepper shopping list
How to make it
- Cut green tops and roots off of radishes.
- Place radishes in sauté pan in single layer and pour broth enough broth over them to come halfway up the sides of the radishes.
- Add butter to pan and sprinkle salt over radishes (maybe go easy on the salt if you are using salted butter).
- Bring to a simmer over high heat and then place a piece of aluminum foil or parchment paper loosely over the top of the radishes and bring heat down to medium.
- Simmer for about 15 mins or until radishes are tender when poked with knife (but not too tender! - no mush!)
- If there is still liquid in the pan, remove covering and turn heat to high to evaporate liquid.
- Then add a few tablespoons of water to the pan and gently stir the radishes until brown and caramelized.
- Add fresh ground pepper and serve immediately.
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