Braised Radishes and Sugar Snap Peas

1. 1

   Bring a medium pot of salted water to a boil over high heat.

2. 2

   Add the peas and blanch just long enough to remove the raw taste, about 30 seconds.

3. 3

   Drain and cool quickly in ice water, then drain again and pat dry.

4. 4

   Melt the butter in a medium saucepan over medium heat.

5. 5

   Add the radishes, salt, and sugar.

6. 6

   Stir to coat, then add the stock, cover, and simmer gently until tender when pierced, 7 to 8 minutes.

7. 7

   Add the peas and cook, stirring, until they are hot.

8. 8

   Taste for seasoning.

9. 9

   Serve immediately.

* Per serving · 4 servings · Values may vary.