Wednesday, August 8, 2012

Glazed Radishes

This interesting and unusual dish uses up those surplus radishes you don’t need for summer salads!  

Glazed Radishes:

1 tbsp. butter or margarine
tbsp. granulated sugar
tbsp. white vinegar
Dash each salt and coarsely ground pepper

Cut large radishes in half; leave small ones whole. In medium skillet, combine radishes, butter, sugar, vinegar, seasoning, and 3/4 c. water. Bring to a boil over high heat, stirring occasionally, until liquid reduces and radishes are tender and glazed, about 10 min. Serve hot.

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