Braised Radishes

This recipe is courtesy of the Rachel Ray and the Food Network (www.foodnetwork.com). Another idea for the abundance of radishes we are seeing in our shares this week!

Braised Radishes
Serves 4

Ingredients
2 bunches radishes, about 1 pound, trimmed of tops and roots
1½ 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

Directions
Place radishes in a skillet with stock, butter bits, shallots, sugar, vinegar, and 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. Serve hot.