Adapted from How to Cook Everything Vegetarian by Mark Bittman
- 2 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 to 1½ lbs radishes (trimmed, peeled, and cut into chunks)
- ¾ cup or more white wine
- 1 teaspoon crushed or powdered chile de arbol dried peppers
- 2 tablespoons fresh parsley (finely chopped, divided)
- 1 tablespoon fresh chives (finely chopped, divided)
- 1 tablespoon fresh lemon juice
- Sea salt and freshly ground black pepper
- ¾ cup grated pecorino cheese (can also use parmesan or other hard cheese)
- Combine olive oil, butter, radishes, and wine in a saucepan, add red pepper flakes and half the herbs, sprinkle with salt and pepper, and bring to a boil.
- Cover, reduce heat to a simmer, and cook until radishes are tender, 15–20 minutes, checking once or twice and adding extra wine as needed.
- Uncover and raise heat to boil off almost all the liquid, so that radishes become glazed in the combination of butter and pan juices (about 5–10 minutes).
- Remove from heat and add the rest of the herbs, lemon juice, and cheese. Taste and add salt and pepper as needed.
Serves 4–6 as a side dish. Prep time, 15 minutes; cook time, 25–35 minutes.