Radish radishes are the perfect food for cooking in a pot and are often cooked with onions, garlic, salt, and ginger.
They’re also used in a variety of dishes, including potato salad, chicken, beef, and seafood.
I know this because I made a batch of this radish chicken for dinner.
Ingredients: 1 head radish (fresh or frozen) 2 tablespoons olive oil 1 cup water 1 medium onion, chopped 1 cup garlic, minced 2 cups cooked radish leaves 1 large head of cabbage, chopped (about 1/4 pound) 1 medium yellow onion, sliced 1/2 cup tomato paste, plus 1/8 teaspoon salt 1/3 cup red wine vinegar 1/5 cup white wine vinegar (optional) Directions: Preheat the oven to 375 degrees F. Season the radishes with salt and pepper.
Heat the olive oil in a large saute pan over medium-high heat.
Add the radish, onion, garlic and cabbage.
Saute until tender, about 5 minutes.
Add in the wine vinegar, vinegar, and white wine.
Cook, stirring occasionally, for about 3 minutes, or until the vinegar is reduced by half.
Stir in the red wine.
Add a little water if necessary.
Add about 1/6 cup of the reserved wine vinegar.
Reduce the heat to medium and bring to a boil.
Reduce heat to low, cover, and simmer for 30 minutes.
After 30 minutes, remove from the heat and strain the radichis.
Drain on paper towels.
(I did this by pouring water into a small plastic bag and squeezing it, and then pouring the radis through a sieve.
I let them cool before draining the bag.)
When cooled, remove the radiches from the paper towels and store in the fridge.
Notes: I used a small, round skillet (about 8 by 8 inches), but you can use a large cast iron skillet or a larger cast iron pan.
I used my Vitamix for this recipe, which is a great way to cook vegetables in less time than you’d normally have to cook them in a skillet.
I didn’t have the time to experiment with cooking the radishing in a pressure cooker, so I didn’ t bother with that.
All images and text © Two Peas & Three Beans 2018