1 pound radishes, tops trimmed to 1 inch above roots 3 tablespoons unsalted butter 2 tablespoons sugar 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper
Place the radishes in a large skillet and add just enough cold water to cover, about 2 1/2 cups. Add the butter, sugar, salt, and pepper and bring to a boil. Reduce heat to medium-low and simmer until the radishes are tender when pricked with a paring knife and the liquid has reduced to a glaze, about 12 minutes.
RADISHES WITH BUTTER & LEMON
3 cups radishes, halved lengthwise, with root and 1-inch stem left on 1 tablespoon butter 2 teaspoons fresh lemon juice 1/4 teaspoon salt 1 cup torn radish leaves 1/4 teaspoon freshly ground black pepper
Bring a medium pot of water to a boil. Add radishes to pan; cook 4 minutes or until crisp-tender. Drain. Melt butter in a medium skillet over medium-high heat. Add radishes to pan; sauté 3 minutes or until butter is browned and fragrant. Add rind, juice, and salt; cook 1 minute, stirring occasionally. Remove pan from heat; stir in radish leaves and pepper.