A delightful side dish featuring tender radishes glazed in a buttery, slightly sweet sauce, perfect for any meal.
Rinse the radishes under cold water and trim the ends. If they are large, cut them in half.
Cutting the radishes ensures even cooking and better absorption of the glaze.
Place the radishes in a deep pan and add enough water to just cover them.
Using just enough water helps create a concentrated glaze later.
Add the butter, olive oil, sugar, and salt to the pan.
Ensure the butter melts evenly by stirring gently.
Cover the pan with a lid and bring the mixture to a boil over medium heat.
Keep an eye on the pan to prevent it from boiling over.
Reduce the heat to low and simmer for about 12 minutes, or until the radishes are tender and the liquid has reduced to a glaze.
If the radishes cook faster than the liquid reduces, remove them and continue reducing the liquid separately.
Toss the radishes in the glaze to coat them evenly.
Tossing ensures every radish is coated with the flavorful glaze.
Sprinkle with black pepper and garnish with fresh parsley before serving.
Serve immediately for the best flavor and texture.
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