Instructions

1. Place radishes in a shallow pan with a lid. Add stock, salt, honey, 1 tbsp (15 ml) butter, thyme and bay leaf. Cover and bring to a boil over high heat. Reduce heat to medium and cook until radishes are almost tender, about 8 to 10 minutes.
2. Remove lid, discard thyme and bay leaf and cook, uncovered, over high heat until liquid has almost completely reduced , about 5 to 8 minutes; there should be about 1 tbsp (15 ml) of liquid left. Add remaining 1 tbsp (15 ml) butter and toss radishes until butter has melted and radishes are nicely glazed. Serve immediately.