Radishes take on a rosy hue when they are braised in butter.

Butter-Braised Radishes

People who are familiar with radishes as a garnish or salad-bar option may be surprised when they try this dish, in which "quick braising" gives the cooked radish a turnip-like taste and texture plus a lovely, rosy hue. Serve with roast duck or grilled pork.

Makes 4 servings

2 tablespoons unsalted butter
1 (3- to 4-ounce) spring onion, cut into 1/4-inch dice, tough dark-green top removed (may substitute sweet onion)
1 pound (two 1/2-pound bunches) radishes, cleaned, green tops removed, stem ends trimmed; small ones left whole, medium ones cut in half,
large ones cut into quarters
Salt, to taste
Freshly ground black pepper, to taste
Pinch sugar
1/2 cup water

In a pan large enough to hold the radishes without crowding, melt the butter over medium-high heat; allow it to begin to brown but not burn. Add the diced onion and reduce the heat to medium. Cook, stirring, for about 3 minutes, until the onion softens.

Add the radishes, salt and pepper to taste, the sugar and the water, stirring to combine. Increase the heat to high and bring just to a boil, then cover and reduce the heat to low. Cook for about 20 minutes, until tender.

Uncover, increase the heat to high and bring back to a boil; cook for about 4 minutes, until almost all the liquid has evaporated. Serve hot or warm.

Nutrition per serving: 76 calories, 1 gram protein, 6 grams carbohydrates, 6 grams fat, 4 grams saturated fat, 15 milligrams cholesterol, 118 milligrams sodium, 2 grams dietary fiber

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