Glazed Radishes Recipes

Steps:

• Trim 3 large bunches radishes. Transfer to a skillet and add 1/4 cup water, 1 tablespoon each butter and sugar, and 1 teaspoon salt. Cover, bring to a boil and cook until almost tender, about 4 minutes. Uncover and cook until the liquid evaporates and the radishes are glazed, 4 to 5 more minutes.
• Serves: 3; Calories: 51 ;Total Fat: 4 grams; Saturated Fat: 2.5 grams; Protein: 0 grams; Total carbohydrates: 5 grams; Sugar: 4 grams; Fiber: 1 gram; Cholesterol: 10 milligrams; Sodium: 815 milligrams

Steps:

• Heat butter in a skillet over low heat; arrange radishes, cut side-down, in the melted butter. Season with salt and black pepper. Cook, stirring occasionally, until radishes are browned and softened, about 10 minutes.

Steps:

• Cut large radishes in half; leave small ones whole.
• In a 12 inch skillet, combine radishes, butter, sugar, vinegar, 1 tsp salt, 1/4 tsp pepper and 1 1/2 cups water.
• Bring to a boil over high heat; cook, stirring occasionally until liquid has reduced and radishes are tender and glazed, 10 to 15 minutes.
• Serve.

Steps:

• Cut large radishes in half; leave small ones whole. In a 12-inch skillet, combine radishes, butter, sugar, vinegar, 1 teaspoon salt, 1/4 teaspoon pepper, and 1 1/2 cups water. Bring to a boil over high heat; cook, stirring occasionally, until liquid has reduced and radishes are tender and glazed, 10 to 15 minutes. Serve.

Steps:

• Place radishes in a saute pan and add water until it comes a third of the way up the vegetables. Add a slab of butter and a hearty pinch of salt and sugar, bring to a boil, then simmer over medium-high heat until most of the liquid evaporates; toss radishes in the buttery glaze.

Steps:

• In a heavy saucepan wide enough to hold the radishes in one layer cook the radishes in the butter with the sugar and the salt over moderately low heat, stirring, for 1 minute. Add 1/2 cup water, simmer the radishes, covered, for 10 to 15 minutes, or until they are tender, and boil them, uncovered, shaking the pan occasionally, until the liquid has been reduced to a glaze. Cook the radishes over moderate heat, swirling them, until they are coated with the glaze and sprinkle them with the parsley.

Steps:

• Melt butter in skillet over medium high heat.
• Add shallot and cook for 2 minutes.
• Add radishes and turnips, stir.
• Stir in water, broth, honey, salt and pepper.
• Reduce heat to medium-low, cover, and cook for 15 minutes.
• Uncover and cook 7 - 10 additional minutes, until most of the liquid has evaporated and veggies are "glazed".
• Remove from heat and stir in diced herbs.
• Garnish with mint leaves.