Radish****Glazed Radishes Chateau Du Fey - 1 Point

By Unblond1

I liked this very much (Dan didn't) They were good both hot and at room temp. so make a batch for yourself and keep the leftovers.

Laura Calder

Ingredients

• 2 Servings
• 8 oz. radishes - washed and halved lengthwise, leaving a bit of the green tops attached
• water
• 1 tbsp. Becel buttery taste
• 1 tsp. sugar
• salt and pepper

Preparation

Step 1

Put radishes in a sauté pan just large enough to hold them. Add enough water just to cover, and season with salt and pepper. Boil until tender, by which time the water should be nearly gone. Watch carefully near the end as the water disappears instantly! Add a knob of butter, and a cube or two of sugar. Cook a minute or two until the sugar melts and the radishes become glazed.