Braised Radishes

[eyeofthestorm]

Okay, I haven't tried this yet, but if we get more radishes next week, I'm definitely going to. I would never have thought of this. In our house (when I was a child), radishes were only eaten trimmed, raw, and maybe dipped in salt.

from www.foodnetwork.com/recipes/rachael-ray/braised-radishes-recipe/index.html

• 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
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.

[eyeofthestorm]

I made these. I probably won't again. They're like incredibly weird broccoli. Not hot at all, the heat was totally gone from the flavor...but, IDK, not like much else. DS#3 ate them up (he likes 'em raw, too).

[Granny Smith]

I've steamed them, then added butter and salt. They reminded me of turnips.