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!
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
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.