Braised Radishes (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
2 bunches radishes, about 1 pound, trimmed of tops and roots |
1 1/2 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:
1. Place radishes in a skillet with stock, butter bits, shallots, sugar, vinegar, 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.
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