2 bunches radishes, about 1 pound, trimmed of tops and roots1 1/2 cups chicken stock2 tablespoons butter, cut into bits1 large shallot, thinly sliced2 tablespoons sugar1 tablespoon red wine vinegar
Salt and pepper
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.
Adapted from Rachael Ray
·
This recipe was most recently featured in
Boston Organics Newsletter No. 36 of 2013.