BRAISED RADISHES

1-2 bunches radishes, if large slice vertically
3 T butter
2 T sugar
Salt and pepper to taste

Place the radishes in a large skillet with just enough water to cover them.  Add the rest of the ingredients and bring to a boil.  Reduce heat and simmer until radishes are tender when pricked with a paring knife and the liquid has reduced to a glaze.

If the radishes are tender, but the liquid has not reduced sufficiently, use a slotted spoon to transfer them to a serving bowl and continue reducing the liquid.  Spoon it over the radishes and serve with buttered crusty bread.

(Adapted from Real Simple recipes.)