Instructions: Bring 1 cup water to a boil with the 1/4 teaspoon salt in a medium saucepan. Add prepared radishes, cover and simmer till radishes pierce easily with a toothpick (10 minutes). Drain water. Add margarine and brown sugar and toss to form a glaze. Add parsley and/or dill and serve. The violet color glistens in the butter glaze and the taste is exceptional.

Serves 4-6 as a side dish.

NOTES : Normally, you think of radishes as salad vegetables; however, cooked radishes (especially red ones) opens up a whole new area for enjoyment. Simple prep red radishes as you would for a relish tray

(cut tops and bottoms) and include sliced in soups or whole in your next stew. Their color becomes violet and the taste and texture is unlike anything youve tasted. Another exciting recipe is shown below.

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