Ok, so, we had a bunch of radishes already sliced and in water (to tame the bitterness). Besides salads, what else could be done?
How about a good garnish for a pork loin? Or, something to go on a roast beef sandwich?
Here's what was used:
First I sliced the shallot, then started sauteing that in a wee bit of butter. When the shallots started to soften up, in went a couple of handfuls of the sliced radishes, followed by (probably around) a 1/3 of a cup of the chicken stock and a splash of red vinegar. To this was added a small pinch of salt, a large pinch of sugar and a few grinds of pepper. Then, let it boil down the liquids until there was just a coating for the radishes.