Braised Black Spanish Radishes with Pecorino: A Flavorful Vegetarian Delight

Adapted from How to Cook Everything Vegetarian by Mark Bittman

This cheesy side dish stars Black Spanish radishes, a winter variety known for their distinctive midnight-black skin and bright white flesh. Whether it’s your first time trying them or they’re one of your favorite cold-weather ingredients, you can’t go wrong whipping up some Braised Black Spanish Radishes with Pecorino.

This dish, adapted from Mark Bittman’s How to Cook Everything Vegetarian, combines the strong, earthy flavor of Black Spanish radishes with the sharpness of pecorino cheese.

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1–1½ pounds Black Spanish radishes, trimmed, peeled, and cut into chunks
• ¾ cup white wine, or more as needed
• 1 teaspoon dried Chile de Arbol peppers, crushed or powdered
• 2 tablespoons fresh parsley, finely chopped and divided
• 1 tablespoon fresh chives, finely chopped and divided
• 1 tablespoon fresh lemon juice for a zesty finish
• Sea salt and freshly ground black pepper to taste
• ¾ cup grated pecorino cheese (Parmesan or another hard cheese can be substituted)

Preparation

1. Start the Dish: In a saucepan, heat the olive oil and butter over medium heat. Add the radishes and pour in the white wine. Sprinkle in the red pepper flakes along with half of the parsley and chives. Season with salt and pepper.
2. Cook to Perfection: Bring the mixture to a boil, then cover and reduce the heat to a simmer. Cook until the radishes are tender, 15–20 minutes. Check occasionally and add more wine if the pan seems dry.
3. Glaze the Radishes: Remove the lid and increase the heat to reduce the liquid. Continue cooking for 5–10 minutes, or until most of the liquid has evaporated and the radishes are glazed.
4. Final Touches: Remove the pan from the heat. Stir in the remaining herbs, lemon juice, and cheese. Add more salt and pepper to taste.

Serves 4–6 as a side dish. Prep time, 15 minutes; cook time, 25–35 minutes.

FAQs

1. What can I serve with these braised radishes?
   They pair well with roasted meats, or you can add them to a vegetarian plate with quinoa and steamed greens.
2. How can I store my leftovers?
   Store leftovers in an airtight container in the refrigerator for up to three days. Reheat them gently to maintain the best texture.
3. Can this dish be made vegan?
   Yes! For a vegan version of the recipe, replace the butter with vegan butter and use either vegan cheese or nutritional yeast instead of pecorino.