Braised Radishes and Sugar Snap Peas

• 1 pound sugar snap peas, ends trimmed, halved crosswise
• 4 tablespoons unsalted butter
• 3 dozen round red radishes, trimmed of greens and halved
• Pinch of kosher salt
• Pinch of sugar
• 1/2 cup vegetable stock (page 191) or water

1. Bring a medium pot of salted water to a boil over high heat.
2. Add the peas and blanch just long enough to remove the raw taste, about 30 seconds.
3. Drain and cool quickly in ice water, then drain again and pat dry.
4. Melt the butter in a medium saucepan over medium heat.
5. Add the radishes, salt, and sugar.
6. Stir to coat, then add the stock, cover, and simmer gently until tender when pierced, 7 to 8 minutes.
7. Add the peas and cook, stirring, until they are hot.
8. Taste for seasoning.
9. Serve immediately.

sugar, unsalted butter, red radishes, kosher salt, sugar, vegetable stock

Taken from www.epicurious.com/recipes/food/views/braised-radishes-and-sugar-snap-peas-388237 (may not work)