- 1 bunch fresh radishes with stems
- 4 tbs butter
- Pinch of salt and sugar
- Clean and trim radishes, leaving a little stem.
- Place in sauté pan and add enough water to cover radishes about 1/3.
- Add butter, salt and sugar and bring to boil.
- Simmer over medium-high heat until liquid is nearly evaporated, tossing radishes occasionally, about 5 min. (I like mine when they start caramelizing)