Glazed Radishes

1 lb. radishes, trimmed and sliced
1 tbsp. unsalted butter
1 tsp sugar
1/2 tsp salt
2 tbsp. minced fresh parsley leaves

In a heavy saucepan that is wide enough to hold the radishes in one layer melt the butter and add the radish slices. Sprinkle with the sugar and keep the heat moderately low, stirring, for 1 minute. Add 1/2 cup water, simmer covered, for 10 minutes, or until they are fork tender. Uncover and allow radish slices to boil, shaking the pan occasionally, watching to be sure the liquid does not evaporate too quickly . The liquid will reduce to form a glaze. Continue to cook the radishes over low-moderate heat, swirling them, until they are coated with the glaze. Sprinkle with parsley, serve.

Adapted from Gourmet Magazine