Preparation / Directions:
1. In a skillet or saucepan just large enough to hold the radishes in one layer, combine the sugar, vinegar, butter, salt, 1/2 cup water, and the larger radishes. Bring the liquid to a boil, covered, and add the smaller radishes. Simmer the radishes, covered, for 10 minutes.
2. Remove the lid and simmer the radishes for 5 to 10 minutes more, or until they are just tender. Transfer the radishes with a slotted spoon to a bowl and keep warm, covered.
3. Boil the braising liquid until it is reduced to about 1/4 cup, or is the slightly thickened consistency of a glaze. Add the radishes and salt and pepper to taste, and swirl the skillet to coat the radishes thoroughly with the glaze.
4. Spinkle the radishes with the chives.
Difficulty : easy.
Precision : approximate measurements.