Radish Stew
Radish stew turns a sharp raw root into something mellow and tender, simmered in white wine and broth with onions and thyme. Three pounds of radishes make up the body of the pot, and you can use red, yellow or a mix. A few red strips are browned first to add some bite. The contributor traces the dish to a 4th century Roman cookery book and says it settles an upset stomach.
Instructions
Put the strips of red radish in a large saucepan or Dutch oven and cook them until they are crisp.
Add the onion chunks and the sliced green onions. Cook for 4 to 5 minutes, until they have softened somewhat.
Sprinkle the flour over the onions and stir in the bay leaves and thyme. Turn the heat up to high.
Pour in the wine and scrape the browned bits from the bottom of the pan. Cook for about 2 minutes, until the wine has evaporated.
Add the chunks of non-red radish, the chicken broth and the pepper. Cover the pot and bring it to a boil.
Lower the heat to medium low and simmer for 45 to 60 minutes, until the radishes are tender.
Sprinkle with paprika if you like, then taste and adjust the seasoning. Fish out the bay leaves before serving.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
