Butter-Glazed Radishes

  • 2 bunches small radishes (2 to 2½ dozen, or about 1 pound)
  • 2 tablespoons unsalted butter
  • 1/3 cup vegetable stock or water
  • 1 tablespoon sugar
  • Coarse salt and freshly ground pepper

Trim radish greens and cut any radishes that are more than 1 inch in diameter in half (so that all the radishes are approximately the same size). Place radishes in a medium skillet that will hold them in a single layer. Add the butter, stock or water, sugar, and salt & pepper to taste. Bring to a simmer over medium heat, cover, reduce heat to low, and simmer until the radishes are tender when pierced, 20 to 25 minutes. Remove the lid, shake the pan to roll the radishes around, and continue simmering until the liquid reduces to a glaze and coats the radishes, about 5 more minutes. Add salt & pepper to taste. Serve warm. Makes 4 side dishes. Adapted from All About Braising, By Molly Stevens