By Diane Morgan for Fine Cooking Magazine (Apr/May 2013 issue) – submitted by Lori, Yorkville CSA. The magazine is out of print, so we have posted the full recipe here as we are not able to link to the original.
1 ¾lbradishes(about 2 bunches), tops removed and reserved
1 ½TBSunsalted butter
⅔cuplower-salt chicken or vegetable broth
1TBScider vinegar
1tspgranulated sugar
kosher salt
Instructions
Trim the radishes and slice them crosswise into ⅓-inch-thick rounds. Trim and discard the stems from a small handful of the tops, wash the leaves thoroughly, pat dry, and then finely chop enough to measure 2 tablespoons. (Save the rest of the tops for another use.)
In a 10-inch skillet, melt the butter over medium heat. Add the radishes and cook, stirring occasionally, until they begin to soften, 5 to 7 minutes. Add the broth. Bring to a simmer, cover, and cook until the radishes are crisp-tender, 5 to 7 minutes.
Uncover, raise the heat to high, and add the vinegar, sugar, and ½ tsp. salt. Cook, stirring occasionally, until the liquid is reduced to a glaze, 2 to 3 minutes.