Got this recipe from Know Whey . We enjoyed it . It was unique, buttery and salty. loved it. Hope you all find it that way too.
- Clean and trim a large bunch of radishes, leaving a short bit of clean, green stem. Trim off taproot.
- Place in covered saute pan with 2 cups of chicken stock, 1/4 tsp salt and 3 T. butter
- Cover and cook on medium heat until radishes are fork-tender
- Uncover the pan and reduce the juices until only a glaze remains.
- Serve with a bit of the pan reduction.