A light olive-oil vegetable dish specific to spring, where the root and leaves of red radish are cooked together. The radish's sharp flavor softens when cooked, resulting in a balanced and hearty dish.
Heat the olive oil in a pot and sauté the finely chopped onion until lightly golden.
Add the radish roots cut into quarters to the pot and stir for a few minutes to coat with the olive oil.
Add granulated sugar, salt and water, cover with a lid, and cook over low heat until the radishes start to soften.
Add the thoroughly washed radish leaves and cook for a few more minutes until softened, then let cool and serve.
Important: Before using the radish leaves, wash them thoroughly so no soil residue remains. Allergen: this recipe contains no common allergens.
Adding the radish greens in the final minutes of cooking helps preserve both their color and nutritional value.
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