Inspired.ca Spring 2011
IN LARGE DEEP SKILLET, arrange radishes
ADD enough water to cover
ADD butter, oil,sugar and salat.
COVER and bring to boil.
REDUCE heat to medium-low and simmer covered until radishes are tender when
pierced with a knife and liquid has been reduce to a glaze (abou 12 mins.)
(If radishes cook before liquid has educed, remove them and continue to cook the liquid, uncovered
until it thickens to a glaze.
TOSS radishes in glaze and sprinkle with pepper and parsley
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (9g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 50 | ||
Calories from Fat: 34 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.7g | 5 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 7.6mg | 2 % | |
Sodium 3.7mg | 0 % | |
Potassium 1.7mg | 0 % | |
Total Carbohydrate 4.5g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 4.5g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 50
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