These radishes are tender, peppery and slightly sweet. The flavor is mild enough that they can be enjoyed alongside most entrees, but they are particular good with Panfried Filet with Shallot Sauce.

2 cups/400 g radishes, sliced and tops removed

2 tbsp/30 ml unsalted butter

¼ cup/60 g shallots, finely chopped

½ cup/120 ml Chicken Broth

2 tsp/10 ml apple cider vinegar

2 tsp/15 g raw honey

¼ tsp sea salt

dash of pepper

Trim the radishes and slice them into ⅓-inch/¾-cm thick rounds. Melt the butter over medium heat. Add the shallots and cook, stirring until soft. 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 but tender. Uncover, raise the heat to high and add the vinegar, honey and salt. Cook, stirring occasionally, until most of the liquid has evaporated to a glaze, 2 to 3 minutes. Sprinkle with a dash of pepper and serve immediately.