Braised Radishes
2 bunches radishes (about a pound), trimmed of tops and roots
1 1/2 cups chicken stock2 tablespoons butter, cut into bits
1 large shallot, thinly sliced
3 tablespoons red wine vinegar
1 tablespoon sugar
salt and pepper, to taste
Half or quarter radishes (depending on size). Place radishes in a skillet along with the remaining ingredients. Cover the pan and bring to a boil. Reduce heat and simmer for about 15 minutes, or until the radishes give slightly when stuck with a tooth pick. Uncover pan and allow sauce to reduce to about 1/2 cup; serve.
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