Braised Radishes

• 2 bunches radishes, about 1 pound, trimmed of tops and roots, cut into bite sized pieces
• 1 1/2 cups chicken or vegetable stock
• 2 Tbsp butter, cut into bits
• 1 large shallot, thinly sliced
• 2 Tbsp sugar
• 1 Tbsp red wine vinegar
• Salt and pepper

Place radishes in a skillet with stock, butter bits, shallots, sugar, vinegar, salt and pepper. Cover 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.