Glazed Radishes

'Glazing' is a technique in which vegetables are cooked with water and butter until tender, then the liquid is reduced until the vegetables are 'glazed' in the remaining butter.

½ lb. radishes, thoroughly washed
1 T. butter
½ t. sugar or honey
1 t. red wine vinegar (or white wine vinegar)
½ t. salt
¾ c. water
Reserved radish greens, roughly chopped

6-8 inch wide skillet (a pan that can hold the radishes snugly in a single layer)

Add the radishes, butter, sugar, vinegar, salt and water to the skillet. Bring to a boil over medium-high heat. Simmer 10-15 minutes, swirling the pan occasionally.

When the liquid really begins to reduce, reduce heat to medium. Pay close attention, shake or swirl the pan to coat the radishes. Keep reducing until no liquid remains. The radishes should be tender, bright + glossy. Add reserved greens and allow to wilt. Remove from heat and serve immediately.

Reserved radish greens: Remove greens from radishes. Agitate greens in a large bowl of water. Allow sand to settle, then lift greens out and transfer to a towel to dry. Discard any wilted leaves.

To clean radishes: Fill a bowl with cold water and add a splash of white vinegar. Submerge radishes and gently agitate to loosen sand. Give the radishes a final swirl and let stand while the sand settles. Lift radishes out of the water and set in a colander to drain (don't pour the sandy water out with them!)

Pay close attention to the radish tops and be sure to remove any grit from the crown. Use a radish to scrub another, rub the crowns together to loosen remaining grit.

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