RCI-SP.003.0581.001

Radish Stew

Name: Radish Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1/4 pound red radish (cut in 1-inch strips, or about 5 to 6 slices); 1 large onion (cut in 1-inch chunks); 4 to 6 unit green onions (sliced); 1 1/2 tablespoons flour; 2 unit bay leaves; 1 teaspoon dried leaf thyme; 1/4 cup dry white wine; 3 pounds non-red radish (cut in 1-inch chunks (red, yellow, or variety)); 3 cups chicken broth; 1/4 teaspoon pepper; 1 unit sweet ground paprika (optional)

dates back to at least the 4th century when a recipe appeared in the Roman cookery book Cnecht. It i

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

red radish
cut in 1-inch strips, or about 5 to 6 slices
1/4 pound
onion
cut in 1-inch chunks
1 large
green onions
sliced
4 to 6 unit
flour
1 1/2 tablespoons
bay leaves
2 unit
dried leaf thyme
1 teaspoon
dry white wine
1/4 cup
non-red radish
cut in 1-inch chunks (red, yellow, or variety)
3 pounds
chicken broth
3 cups
pepper
1/4 teaspoon
sweet ground paprika (optional)
1 unit

Method

In a large saucepan or Dutch oven, cook the radish until crisp.

Add onions and cook until they soften somewhat, about 4 or 5 minutes.

Sprinkle flour over the onions, add bay leaves and thyme; 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 to 60 minutes.

Sprinkle with paprika, if desired. Taste and adjust seasonings.

Remove bay leaves before serving.

Radish Stew

Ingredients

Method

What Makes This Variant Distinct