| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
April 1991 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Radishes; trimmed |
| 1 |
tb |
Unsalted butter |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Minced fresh parsley leaves |
INSTRUCTIONS
In a heavy saucepan wide enough to hold the radishes in one layer cook the
radishes in the butter with the sugar and the salt over moderately low
heat, stirring, for 1 minute. Add 1/2 cup water, simmer the radishes,
covered, for 10 to 15 minutes, or until they are tender, and 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 the parsley.
Serves 4.
Gourmet April 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Christ gives Life!”