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.
Servings
3–4
¼ pound red radish, cut in 1-inch strips, or about 5–6 slices
1 large onion, cut in 1-inch chunks
4–6 green onions, sliced
1½ tablespoons flour
2 bay leaves
1 teaspoon dried leaf thyme
¼ cup dry white wine
3 pounds non-red radish, cut in 1-inch chunks (red, yellow, or variety)
3 cups chicken broth
¼ teaspoon pepper
Sweet ground paprika (optional)
In a large saucepan or Dutch oven, cook the radish until crisp.
Add onions and cook until they soften somewhat, about 4–5 minutes.
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.
2 minutes
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.
45–60 minutes
Sprinkle with paprika, if desired. Taste and adjust seasonings.
Remove bay leaves before serving.