Butter Braised Radishes

Ingredients:

1 tablespoon(s) olive oil

1 tablespoon(s) butter (unsalted)

2 pound radishes - halved or quartered

1/2 cup(s) white wine

1 cup(s) - chicken stock (white) - (might use a little less or more ) divided

2 tablespoon(s) butter

1 pinch salt and pepper - to taste

1 tablespoon(s) tarragon - chopped

Steps:

-Heat a saute pan to medium, then add the oil and the tablespoon of butter. (Learn How)

-As the butter melts, add the radishes to the pan. Saute the radishes for 2 minutes and add the white wine.

-Let the wine evaporate almost completely and then add 1/4 cup of stock. Once the stock evaporates almost completely, add another 1/4 cup.

-Let this addition of stock reduce by half and check the radishes with a paring knife. If they can be easily pierced, then add the remaining butter.

-If they need to cook longer, add a little more stock and let that reduce by half.

-Once the butter is added, cook the radishes until they have a nice glaze. Season to taste and toss with the tarragon.

-Serve immediately.

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