----- For Meal-Master v7.0+ - generated by ReciPants v1.2 at Hyphen!
      Title: Braised Radishes
 Categories: Sides, Vegetable
      Yield: 6 servings

      1 lb radishes trimmed of tops and roots
  1 1/2 c  chicken stock
      2 tb butter, cut into bits
      1 ea large shallot, thinly sliced
      2 tb sugar
      1 tb red wine vinegar
      1 ea salt and pepper to taste

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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