Braised Radishes

Braised Radishes

• 1 bunches radishes (about 1 pound), tops trimmed to 1 inch above roots
• 2 tablespoons unsalted butter
• 1 tablespoons sugar
• 1/4 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Place the radishes in a large skillet and add just enough cold water to cover, about 2 cups. Add the butter, sugar, salt, and pepper and bring to a boil. Reduce heat to medium-low and simmer until the radishes are tender when pricked with a paring knife and the liquid has reduced to a glaze, about 12 minutes. If the radishes are tender but the liquid hasn’t reduced sufficiently, use a slotted spoon to transfer them to a serving dish and continue reducing the liquid. Spoon it over the radishes and serve with buttered crusty bread.

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