1 pound Radishes, trimmed and cut into quarters
1 ½ Tbsp Butter
½ cup Low-Sodium Chicken Stock or Vegetable Broth
½ tsp Thyme leaves
2 tsp Dill leaves
Salt and pepper to taste
1. Heat a sauté pan over medium heat.
2. Melt butter and add radishes.
3. Cook for 3-5 minutes.
4. Add chicken stock, thyme, and dill leaves. Season with salt and pepper.
5. Continue cooking until stock has reduced to a glaze.