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Ingredients
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| Ingredient |
Qty. |
Unit |
| radishes trimmed of tops and roots |
1 |
lb |
| chicken stock |
1 1/2 |
c |
| butter, cut into bits |
2 |
TBSP |
| large shallot, thinly sliced |
1 |
ea |
| sugar |
2 |
TBSP |
| red wine vinegar |
1 |
TBSP |
| salt and pepper to taste |
1 |
ea |
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Instructions
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1) Place radishes in a skillet with stock, butter bits, shallots, sugar, vinegar, salt and pepper.
2) Cover the pan and bring to a boil. Uncover the pan and reduce heat to medium.
3) 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.
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Recipe submitted by Annie
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