Braised Radishes

Ingredients

• 2 bunches radishes, about 1 pound, trimmed of tops and roots
• 1 1/2 cups chicken stock
• 2 tablespoons butter, cut into bits
• 1 large shallot, thinly sliced
• 2 tablespoons sugar
• 1 tablespoon red wine vinegar
• Salt and pepper

Directions

Place radishes in a skillet with stock, butter bits, shallots, sugar, vinegar, salt and pepper. Cover the pan and bring to a boil. Uncover the pan and reduce heat to medium. Cook radishes 10 to 12 minutes and if the stock has not cooked away, remove radishes and cook down to 1/2 cup, about 2 minutes.