6 T butter
1 large shallot (diced) or the Spring Onions from your box
3 lbs radishes or turnips (trimmed and cut in halves or quarters)
1/3 C water
1/4 C broth or Eatwell Farm Chicken Broth
1 T honey
1/4 t salt
1/4 t pepper
2 T mint leaves, thinly sliced and additional to garnish
1 t chives (diced)
Melt butter in skillet over medium high heat. Add shallot and cook for 2 minutes. Add radish or turnips, stir. Stir in water, broth, honey, salt and pepper. Reduce heat to medium-low, cover, and cook for 15 minutes. Uncover and cook 7-10 additional minutes, until most of the liquid has evaporated and veggies are ‘glazed’. Remove from heat and stir in diced herbs. Garnish with mint leaves.