20 medium radishes; leaves, stems and rootlets removed (about 1 pound when trimmed)
1 tbsp. unsalted butter
1 medium shallot, minced
1/2 cup chicken or vegetable stock
1 tbsp. honey
salt
1 tbsp. minced fresh parsley leaves

1. Halve radishes lengthwise from stem to root end, unless very small.

2. Melt butter in large saute pan. Add the shallot and saute over medium heat until softened, about 2 minutes. Add the radishes and stir; cook until well-coated with butter, about 1 minute.

3. Add the stock and honey; cover, and cook until the radishes are tender but not too soft, about 10 minutes. Remove the cover, season with salt to taste and simmer to allow any juices in the pan to reduce to a glaze, about 1 minute. Garnish with parsley and serve immediately.