Braised Radishes

• 2 bunches radishes, small radishes work best
• 1 tablespoon butter
• 1 tablespoon olive oil, extra virgin
• 2 tablespoons sugar, white
• 1/2 teaspoon salt, fine
• 1/4 teaspoon pepper, black, freshly ground
• 1 tablespoon parsley, finely chopped

1. Wash and trim radishes, if large cut them in half.
2. Add radishes to a deep pan, add enough water to cover them.
3. Add the butter, olive oil, sugar and salt.
4. Cover and bring to a boil.
5. Reduce heat to medium low and simmer, covered for 12 minutes. (radishes should be tender and the liquid reduced to a glaze)
6. If the radishes are cooked before the liquid has reduced then remove the radishes and cook liquid, uncovered until it thickens to a glaze.
7. Toss the radishes in the glaze, sprinkle with the pepper and parsley and serve.

bunches radishes, butter, olive oil, sugar, salt, pepper, parsley

Taken from www.food.com/recipe/braised-radishes-480224 (may not work)