Cookbook:Radish Stew

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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[edit | edit source]

Procedure[edit | edit source]

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

Serves 3 to 4.