Recipe courtesy James Peterson

3 bunches (about 2 dozen) radishes, preferably breakfast radishes
1 cup chicken stock, beef broth or water, or as much as needed to come 
halfway up the sides of the radishes
2 tablespoons butter
1 teaspoon sugar 
Salt, to taste
2 tablespoons water
Freshly ground black pepper

Cut the greens off about 1/4 inch above where they join the radishes, leaving 
a tiny decorative piece of green attached to each radish. Trim off the root 
tips. Put the radishes in a saute pan just large enough to hold them in a 
single layer and pour over enough broth or water, about 1 cup, to come halfway up 
the sides of the radishes. Add the butter to the pan and sprinkle over sugar 
and salt. Bring to a simmer over high heat, turn down the heat to medium, and 
place a sheet of aluminum foil or wax paper loosely over the radishes.

for about 15 minutes, or until the radishes can be poked through with a skewer 
or paring knife but still offer some resistance. If they are done but there is 
still liquid in the pan, remove foil or paper and turn the heat up high to 
quickly evaporate the liquid. When all the liquid has evaporated and the radishes 
start to brown on 1 side, toss them, or very gently stir until they are 
lightly browned on all sides and a thin layer of caramelized sugar has attached to 
the bottom of the pan.

Pour about 2 tablespoons water into the pan and quickly 
toss or stir the radishes over high heat to dissolve the sugar caramelized on 
the bottom of the pan and get it to coat the radishes in an even layer. When 
the water has evaporated, grind over some pepper and serve immediately.