Braised Radicchio With Juniper Berries

• 8 heads radicchio (about 2 1/2 pounds)
• 12 juniper berries
• 1 cup water or chicken stock
• 4 tablespoons unsalted butter
• 2 tablespoons safflower oil

1. Preheat oven to 375 degrees.
2. Trim the radicchio heads, rinse them and cut them in half or quarters if they are larger than a tennis ball.
3. Remove the core.
4. Crush the juniper berriers with a mortar and pestle.
5. Place the radicchio in a buttered baking dish and pour the water or chicken stock over them.
6. Add the butter chopped in pieces, the oil and season to taste with salt and pepper.
7. Cover with waxed paper and bake for about 45 minutes or until soft when tested with a fork.

radicchio, berries, water, unsalted butter, safflower oil

Taken from cooking.nytimes.com/recipes/406 (may not work)