A light spring vegetable dish that cooks red radish roots and leaves together with olive oil. Cooking softens the radish’s sharp flavor for a balanced, hearty result.
Heat the olive oil in a pot and sauté the finely chopped onion until lightly golden.
Add the quartered radish roots to the pot and toss for a few minutes to coat them in the olive oil.
Add the granulated sugar, salt, and water. Cover and cook over low heat until the radishes begin to soften.
Add the thoroughly washed radish leaves and cook for a few more minutes, until tender. Let cool, then serve.
Important: Wash the radish leaves thoroughly to remove all traces of soil before using them. Allergens: this recipe contains no common allergens.
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