Name: Braised Radishes
Total time: 20 min
Ingredients: 1 tablespoon unsalted butter; 1 shallot , minced; 1/4 teaspoon table salt; 1 pound radishes , trimmed and halved if small or quartered if large; 1/3 cup chicken broth; 2 teaspoons minced fresh chives

Why This Recipe Works

When developing this speedy recipe for stovetop-braised radishes, we discovered that simmering the radishes in butter and chicken broth helped coax out their natural flavor. For the braising liquid, broth proved to be the best choice: Wine made the radishes taste too harsh and acidic, and water rendered them bland. The sweet, oniony flavor of the chives worked well with the radishes, which themselves were surprisingly sweet when braised.

Before You Begin

Vegetable broth can be used in place of the chicken broth.

Instructions

Melt butter in 12-inch skillet over medium-high heat. Add shallot and salt and cook until softened, 2 to 3 minutes. Add radishes and broth; cover; and cook until radishes are tender, about 10 minutes, stirring halfway through cooking.

Uncover and continue to cook until liquid thickens slightly, about 1 minute longer. Stir in chives; season with salt and pepper to taste. Serve.