| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
servings |
INGREDIENTS
| 1 |
lb |
Red radished; trimmed |
| 2 |
tb |
Butter or margarine |
| 1/4 |
c |
Brown sugar |
| 1/2 |
c |
Chopped parsley |
| 1/2 |
ts |
Dill; (optional) |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
Bring 1 cup water to a boil with the 1/4 teaspoon salt in a medium
saucepan. Add prepared radishes, cover and simmer till radishes pierce
easily with a toothpick (10 minutes). Drain water. Add margarine and
brown sugar and toss to form a glaze. Add parsley and/or dill and
serve. The violet color glistens in the butter glaze and the taste is
exceptional. Serves 4-6 as a side dish.
Enjoy!
Converted by MC_Buster.
NOTES : Normally, you think of radishes as salad vegetables; however,
cooked radishes (especially red ones) opens up a whole new area for
enjoyment. Simple prep red radishes as you would for a relish tray
(cut tops and bottoms) and include sliced in soups or whole in your
next stew. Their color becomes violet and the taste and texture is
unlike anything you've tasted. Another exciting recipe is shown below.
Converted by MM_Buster v2.0l.
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