Braised Radishes

Recipe courtesy Rachael Ray



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



Preparation
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.