Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Med brussels sprouts, 1 lb Med shallots, peeled
-trimmed 1 lb Med radishes
-score bottoms with an "X" -1/4" green tops left on
1/4 c Sugar 3 tb Butter
1/3 c Lemon juice 1/4 ts Ground cardamon
1 tb Grated lemon zest Salt and pepper

1. Bring a large saucepan of salted water to a boil. Add the brussels
sprouts and cook over moderately high heat until crisp-tender, about 3
minutes. Plunge the sprouts into a bowl of ice water to cool, then
drain.

2. In a large non-stick skillet, combine the sugar, lemon juice, and
lemon zest. Cook over moderate heat, stirring occasionally, until the
sugar turns golden brown, about 7 minutes. Add the shallots and
radishes. Stir in 1 tbs of the butter, the cardamon and 1« cups of
water and season with 1¬ tsp coarse salt and ¬ tsp pepper. Cover and
cook over moderate heat for 5 minutes, tossing frequently. Uncover
and boil over moderately high heat until the vegetables are
crisp-tender and glazed, about 7 minutes. Transfer to a bowl.

3. Melt the remaining 2 tbs butter in the skillet. Add the brussels
sprouts and saut? over moderately high heat until lightly browned,
about 5 minutes. Season with coarse salt and pepper. Add the glazed
radishes and shallots and cook, tossing, until heated through, about
3 minutes. Transfer to a bowl and serve.

Fine Cooking November 1995
Submitted By DIANE LAZARUS On 11-01-95

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