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Radish Stew
Radish stew dates back to at least the 4th century when a recipe appeared in the Roman cookery book Cnecht. It is a simple and inexpensive dish, and is said to calm an upset stomach.
Ingredients
- red radish, cut in 1-inch strips, or about 5–6 slices1/4 lb
- onion, large; cut in 1-inch chunks1
- green onions, sliced4–6
- flour1 1/2 tbsp
- bay leaves2
- dried leaf thyme, dried leaves1 tsp
- dry white wine, dry1/4 cup
- non-red radish, non-red; cut in 1-inch chunks (red, yellow, or variety)3 lb
- chicken broth3 cup
- pepper1/4 tsp
- sweet ground paprika, sweet; ground; optional
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
In a large saucepan or Dutch oven, cook the radish until crisp.
Add onions and cook until they soften somewhat, about 4–5 minutes.
Sprinkle flour over the onions, add bay leaves and thyme, and increase the heat to high.
Pour in wine and stir to loosen brown bits from the bottom of the pan. Cook for about 2 minutes, or until wine has evaporated.
Add non-red radishes, broth, and pepper. Cover and bring to a boil.
Reduce heat to medium low and simmer until radishes are tender, about 45–60 minutes.
Sprinkle with paprika, if desired. Taste and adjust seasonings.
Remove bay leaves before serving.