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Radish Stew

@arecipe.bsky.social

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.

Yield 3–4

Ingredients

  • 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) (optional)

Instructions

  1. 1
    In a large saucepan or Dutch oven, cook the radish until crisp.
  2. 2
    Add onions and cook until they soften somewhat, about 4–5 minutes.
  3. 3
    Sprinkle flour over the onions, add bay leaves and thyme, and increase the heat to high.
  4. 4
    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.
  5. 5
    Add non-red radishes, broth, and pepper. Cover and bring to a boil.
  6. 6
    Reduce heat to medium low and simmer until radishes are tender, about 45–60 minutes.
  7. 7
    Sprinkle with paprika, if desired. Taste and adjust seasonings.
  8. 8
    Remove bay leaves before serving.
Category
Soups

Dietary Information

Vegetarian

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Radish_Stew