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Glazed Radishes

18 ounces red radishes (about 45), ends trimmed
2 tablespoons butter
2 tablespoons sugar
1 tablespoon distilled white vinegar
Coarse salt and ground pepper

Cut large radishes in half; leave small ones whole.
In a 12-inch skillet, combine radishes, butter, sugar, vinegar, 1 teaspoon salt, 1/4
teaspoon pepper and 1 1/2 cups water. Bring to a boil over high heat; cook,
stirring occasionally, until liquid has reduced and radishes are tender and glazed,
10 to 15 minutes. Serve.

 

This entry is related to the following products. Click on any of them for more information.
Radish, Butter,