Radish Stew with Polenta Eggs

Spring has arrived in all its splendor, bringing with it a wealth of fresh vegetables, among which is green peas, which, when picked directly from the pod, offers a sweet and unmistakable taste. Other delights such as carrots, radishes, green onions, and green garlic join this spring feast. Inspired by my grandmother's recipes, I decided to prepare a special 'tochitura,' which, although it does not adhere to Moldovan traditions, harmoniously combines the fresh ingredients from our garden.

To begin, we put on our gardening shirt and prepare to gather the freshest vegetables. So, we start filling our apron with radishes, carrots, green onions, green garlic, pea pods, a few tomatoes, a bell pepper, and parsley and dill leaves. On the way to the kitchen, we stop to pick a few mushrooms that grew on the mulberry tree in the yard, bringing a touch of nostalgia and flavor to our recipe.

Entering the kitchen, we focus on preparing the onion, an essential ingredient. We will sauté a dry onion, a few green onion stalks (only the white part, as the green onion will turn yellow), and a leek. This combination will provide an enticing aroma. When the onion becomes caramelized, we deglaze with a glass of apple cider or white wine, adding sweet paprika, pepper, and salt to enhance the flavors.

After adding the vegetables, we will respect the cooking order. We start with the carrots, cut into larger pieces, followed by the bell pepper and radishes, and after a few minutes, we add the peeled and chopped tomatoes. Finally, we add the peas, and if we notice that the sauce is not enough, we can complete it with a little cider, wine, or hot water. We cook on low heat, covering the pot, to allow the vegetables to retain their crunchy texture.

After the peas are added, we do not let them boil for more than 2-3 minutes. It is important to stop cooking to preserve the vibrant green of the peas; otherwise, they will darken. We turn off the heat and sprinkle garlic and green thyme, allowing the flavors to infuse.

While the tochitura cools, we turn our attention to a soft polenta. We boil water, butter or oil, and salt, then add the cornmeal. In the 8 minutes of boiling, we prepare a few spoons greased with oil or butter, which we decorate with greens, cheese cubes, or pea pods. Once the polenta is ready, we pour it over the decoration and let it firm up a bit, then we flip it alongside the tochitura, on a bed of sour cream mixed with green garlic.

This dish is a true culinary revelation, and the radishes add a distinct note, perfectly complementing the flavors. Whether it is a family meal or a dinner with friends, this spring tochitura will certainly impress. Enjoy your meal!