Braised Black Spanish Radishes With Pecorino

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)


  1. 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.
  2. 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.
  3. 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).
  4. 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.

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