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Side Dish

Glazed radishes

Laura Caballero

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1 lb. radishes, trimmed
1 tbsp. unsalted butter
1 tsp. sugar
½ tsp. salt
2 tbsp. parsley, chopped


In a heavy saucepan, cook the radishes in the butter with the sugar and salt over moderately low heat, stirring, for one minute. Add ½ cup water, simmer the radishes, covered, 10-15 minutes, or until they are tender, and then 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 parsley.

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