|1 lb||radishes (small, trimmed and scrubbed)|
|2 T||butter (unsalted)|
|1⁄3 c||chicken stock (or water)|
|black pepper (freshly ground)|
If any radishes are larger than 1" in diameter, cut them in half. Place radishes in a skillet that's large enough to hold them all in one layer. Add the butter, stock, sugar, and salt and pepper to taste. Over medium heat, bring to a simmer, then cover and reduce heat to medium-low. Cook for 18-25 minutes, until the radishes can be easily pierced with a knife.
Take off the lid and raise the heat to medium. Shake the pan to coat the radishes, and simmer for 5-10 minutes more, to reduce the liquid to a glaze. Sprinkle with more salt and pepper to taste, and serve.