Serve with Meatloaf with Smothered Mushrooms and Cheesy Cauliflower.
- 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
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.