Roasted radishes were a revelation to me several years ago, transforming them from a vehicle for Ranch dressing to a dish all their own. I like the strong flavors that come from cooking radishes in a screaming hot pan, but sometimes I want a more delicate touch. Sadly, poaching is a method of cooking that has fallen out of favor as of late. I love using it here to transform radishes into a surprising spring side dish, lovely next to grilled fish or roasted meats.

• 1 bunches breakfast radish
• 1 C chicken stock
• 2 T butter

1. Clean the radishes, keeping whole, and wash the greens
2. In a medium sauce pan, heat the chicken stock until it is just about to boil
3. Add the radishes and reduce the heat to a simmer. Cook until the radishes are tender when pierced with a knife but still have a bit of texture
4. Place the radish greens in the serving bowl
5. Transfer the radishes to the serving bowl with a slotted spoon
6. Reduce the chicken stock by half and add the butter whisking to combine into a sauce
7. Taste the liquid and adjust the seasoning and then pour over the radishes and their greens and serve warm