Radis Glaces (rah-dee glah-say) makes a delicious appetizer served on its own or, alternatively, it may be served as a vegetable accompaniment to meat or poultry.
1 oz. butter
1 lb. pink radishes, trimmed, peeled and halved
2 teaspoons sugar
2 teaspoon salt
10 fl. oz. water
1 tablespoon chopped fresh parsley
In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the radishes to the pan and sprinkle the sugar over them. Cook the radishes for 3 minutes, stirring occasionally.
Remove the pan from the heat and add the salt and water to the pan. Return the pan to moderately high heat and cook the radishes for 10 to 12 minutes or until the water has almost evaporated and the radishes are tender when pierced with the point of a sharp knife. Transfer the radishes to a warmed serving dish, sprinkle over the parsley and serve.