- 1-1/2 lbs radishes, ends trimmed
- 2-1/2 cups water
- 1/4 cup sugar
- 2 Tbsp unsalted butter
- 1 tsp salt
- 1/2 tsp white pepper, finely ground
- 4 tsp fresh mint or tarragon, chopped
- While trimming the radishes, have a large 12'' sauté pan heating over medium heat. Cut the radishes into quarters lengthwise.
- Add radishes to the hot pan and increase heat to high. Carefully add the water, sugar, butter, salt, and pepper. Be careful: liquids may splatter. Bring to a boil and cook, stirring occasionally, until the radishes are easily pierced with a fork and most of the liquid has evaporated, about 15 minutes.
- While the radishes are cooking, chop the mint. Remove radishes from the heat and sprinkle with the mint. Toss to blend and serve hot or warm. Makes 4 servings.
Recipe provided by Emeril Lagasse and originally appeared in Emeril 20-40-60. Copyright Harper Studio Publishers, New York, 2009. Provided courtesy of Martha Stewart Living Omnimedia, Inc.