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.
|Serving Size: 1 Serving (9g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 34 (68%)|
|Amt Per Serving||% DV|
|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 %|
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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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