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Ingredients
- 1 lb Red radished, trimmed
- 2 Tbsp. Butter or possibly margarine
- 1/4 c. Brown sugar
- 1/2 c. Minced parsley
- 1/2 tsp Dill, (optional)
- 1/4 tsp Salt
Directions
- Bring 1 c. water to a boil with the 1/4 tsp. salt in a medium saucepan. Add in prepared radishes, cover and simmer until radishes pierce easily with a toothpick (10 min). Drain water. Add in margarine and brown sugar and toss to create a glaze. Add in parsley and/or possibly dill and serve. The violet color glistens in the butter glaze and the taste is exceptional.
- Serves 4-6 as a side dish.
- NOTES : Normally, you think of radishes as salad vegetables; however, cooked radishes (especially red ones) opens up a whole new area for enjoyment. Simple prep red radishes as you would for a relish tray
- (cut tops and bottoms) and include sliced in soups or possibly whole in your next stew. Their color becomes violet and the taste and texture is unlike anything you've tasted. Another exciting recipe is shown below.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 521g | |
| Calories 488 | |
| Calories from Fat 208 | 43% |
| Total Fat 23.67g | 30% |
| Saturated Fat 14.75g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 936mg | 39% |
| Potassium 1190mg | 34% |
| Total Carbs 69.65g | 19% |
| Dietary Fiber 7.5g | 25% |
| Sugars 61.21g | 41% |
| Protein 3.93g | 6% |
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