Tuesday, September 13, 2011

Braised Radishes

Braised Radishes
2 bunches radishes, trimmed of tops and roots
1 ½ cups chicken stock
2 tbsp butter, cut into bits
1 large shallot, thinly sliced
2 tbsp sugar
2 eggs
1 tbsp 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.

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