Braised Radishes

1 bunch radishes
3/4 cups chicken stock
1 tablespoon butter, cut into bits
1 small shallot
1tablespoon sugar
1/2 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.

Courtesy of Rachael Ray on www.foodnetwork.com