Recipe courtesy Rachael Ray

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.