I happen to really like radishes, especially french breakfast radishes. I had a pound of radishes in the house and wanted to do something a little different, so I turned to my All About Braising cookbook. This recipe for braised radishes is pretty simple. Whole or halved radishes are combined with butter, a little bit of water or chicken stock, a pinch of sugar, salt and pepper. The radishes are spread in a single layer in a covered pot and braised over medium-low heat for about 20 minutes. The pot is uncovered and the liquid left over boils away to create a sweet buttery glaze. I finished the radishes with a sprinkling of maldon sea salt. Cooked radishes lose a lot of their sharp flavor and mellow out to taste almost like a turnip. This is a great side dish - it's unique without being complicated and very attractive too!