Braised Radishes


1 bunch of radishes or turnips, tops trimmed to 1 inch above roots

1 1/2 tablespoons unsalted butter or olive oil

1 tablespoon sugar or honey

1/4 teaspoon coarse salt

 ground black pepper to taste


Place the radishes in a large skillet and add just enough cold water to cover, about 1 to 1 1/4 cup.  Add the butter or oil, sweetener, salt, and pepper and bring to a boil.

Reduce heat to simmer until the radishes are tender when pricked and the liquid has reduced to a glaze, about 5 - 12 minutes.

If the radishes are tender, but the liquid hasn't reduced sufficiently, use a slotted spoon to transfer them to a serving dish and continue reducing the liquid. Spoon it over the radishes and serve with buttered crusty bread.