Difference between revisions of "Radish Stew"
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==Ingredients== | ==Ingredients== | ||
| − | * 1/4 pound [[ | + | * 1/4 pound [[Radish|red radish]], cut in 1-inch strips, or about 5 to 6 slices |
| − | * 1 large [[ | + | * 1 large [[onion|onion]], cut in 1-inch chunks |
| − | * 4 to 6 [[ | + | * 4 to 6 [[green onion|green onion]]s, sliced |
| − | * 1 1/2 tablespoons [[ | + | * 1 1/2 tablespoons [[flour|flour]] |
| − | * 2 [[ | + | * 2 [[Bay Leaf|bay leaves]] |
| − | * 1 teaspoon dried leaf [[ | + | * 1 teaspoon dried leaf [[thyme|thyme]] |
| − | * 1/4 cup dry [[ | + | * 1/4 cup dry [[Wine|white wine]] |
* 3 pounds non-red radish, cut in 1-inch chunks (red, yellow, or variety) | * 3 pounds non-red radish, cut in 1-inch chunks (red, yellow, or variety) | ||
| − | * 3 cups [[ | + | * 3 cups [[Chicken Broth|chicken broth]] |
| − | * 1/4 teaspoon [[ | + | * 1/4 teaspoon [[pepper#black pepper|pepper]] |
| − | * sweet ground [[ | + | * sweet ground [[paprika|paprika]] (optional) |
==Procedure== | ==Procedure== | ||
| − | #In a large [[ | + | #In a large [[saucepan|saucepan]] or [[Dutch oven|Dutch oven]], cook the radish until crisp. |
#Add onions and cook until they soften somewhat, about 4 or 5 minutes. | #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. | #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. | #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 [[ | + | #Add non-red radishes, broth, and pepper. Cover and bring to a [[boil|boil]]. |
#Reduce heat to medium low and simmer until radishes are tender, about 45 to 60 minutes. | #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. | #Sprinkle with paprika, if desired. Taste and adjust seasonings. | ||
| Line 25: | Line 25: | ||
Serves 3 to 4. | Serves 3 to 4. | ||
| − | [[Category:Stew | + | [[Category:Stew Recipes|{{PAGENAME}}]] |
| − | [[Category:Vegetarian | + | [[Category:Vegetarian Recipes|{{PAGENAME}}]] |
| − | [[Category:Radish | + | [[Category:Radish Recipes|{{PAGENAME}}]] |
Latest revision as of 15:21, 9 May 2012
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
- 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 green onions, sliced
- 1 1/2 tablespoons flour
- 2 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
- sweet ground paprika (optional)
Procedure
- 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.
Serves 3 to 4.
