Braised Radishes With Raspberry Vinegar

Course : Fruits
Serves: 1
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450 grams trimmed radishes -- rinsed and drained
2 1/2 Tablespoon sugar
75 milliliter raspberry vinegar (or red-wine vinegar)
15 grams unsalted butter
1/2 Teaspoon salt
1 Tablespoon snipped fresh chives

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.

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