Glazed Radishes

Glazed RadishesI clipped this recipe from an Everyday Food back in 2006, and I’m still making it. It is definitely my favorite thing to do with radishes, besides topping fish tacos with them. The result is something sweet and salty, and the radishes almost take on a pearl-onion flavor, but I like these better.  You can tell from the photo how many we had left by the time I remembered to take a photo!

Glazed Radishes
3 bags (6 ounces each) red radishes (about 45), ends trimmed
2 tablespoons butter
2 tablespoons sugar
1 tablespoon distilled white vinegar
Coarse salt and ground pepper
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.

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