Tag Archives: daikon


Fennel is something I periodically see at my farmer’s market and when I made daikon a week or so ago, I mused about adding the anise flavors in fennel to the turmeric and paprika infused radish. Well, I went and did it.

We separated the bulbs, stems and leaves. I froze the leaves for later and put the stems and bulbs into a bamboo steamer.

I cooked my daikon as before, adding a few chopped leaves to  the reduction I made while deglazing the pan with a crisp pinot gris diluted.with water. This works without the wine too but I dig wine. I poured it over the fennel before serving it.

We also steamed some rutabaga. When it was soft we mashed it and mixed in some Daiya and Earth Balance buttery spread. I would do it again, It was a weird alternative to mashed potato. I like weird, especially when it involves buttery dairy-free cheese. Next time that I mash rutabaga I plan to make 2 changes: substitute nutmeg for Daiya and use a food processor instead of my favorite mashing man for a more even texture. They’re kind of fibrous.

This was definitely an experiment. Overall I was pleased with how it worked out, especially using so many ingredients that aren’t common in my kitchen.

This is Christie and Brent, signing off!

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Sea Scallops, BEGONE!

I love sea scallops. Brent does not. Fortunately we both like daikon radish and we had a giant one hanging out in our fridge like a pale behemoth obscenity. I decided to cook it the same way I used to prepare sea scallops.You’ll need the following:

1 daikon radish, sliced thick

1 pinch turmeric

1 pinch sweet red paprika

juice from 1 lemon

olive oil

1/2 cup of veggie broth

additional water as needed

If you want to deglaze the pan after for a delightful sauce, I recommend using a cup of veggie broth and white wine with a pinch of herbes de provence, but that’s optional.

I sliced my daikon into 1-1.5 inch thick slices, they really look like sea scallops to me. That’s what inspired me. You don’t need to remove the skin.

I put the rest of the ingredients (only half the lemon juice) into my sauce pan and heated to a simmer. Then I put my daikon slices into the pan.

I turned them periodically with some awesome bamboo tongs that my sister got me for my birthday. They have been indispensable in my kitchen since I got them. The daikon slices will start to take on the color of the turmeric and soften.

When they’re suitably soft, let the water evaporate and allow the daikon slices to brown around the edges. The awesome thing about daikon is that they get more tender the longer you cook them. Sea scallops become tough and rubbery, bordering on inedible and approaching unpalatable if you cook them too long and that’s just sad. Also, all seafood contains cholesterol. Daikon has none and will keep in your refrigerator for longer than 2 days. WIN!

Serve them up with a sprinkle of sea salt and the rest of the lemon juice. The sweetness of the tender daikon balances beautifully with the tart lemon and herbal flavors the sea salt brings out, all without any of the fishy smells that make me think twice about putting something in my mouth. If I had this dish to do over, I would use the fond made from deglazing the pan over some steamed fennel and mashed potato.

This is Brent, jealously guarding the plate of daikon. Don’t worry; he shared.

This is Christie, signing off.

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