Tag Archives: radish


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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Raw sushi… wait, isn’t sushi raw anyways?

A dude at my farmer’s market sold me some parsnips and told me they make great raw sushi. I had to think about it. I don’t make a lot of raw food except for salads, guacamole and salsa. This is one of the reasons I’m fascinated by Melissa’s raw cheesecake.

I’m a little lazy so I skipped Stan’s advice (my farmer’s market friend). He told me to chop these roots coarsely. I put two of them into my food processor with the shredding blade. They’re pretty big, I’m not even sure they’re really parsnips since the ones I grew up with were small, pointy and a little sweet and these weren’t so much. Who knows. I’m not a rocket scientist. They worked fine for what I was using them for. I suspect cauliflower would work well too. I showed the picture to my cousin who is a real farmer and he suggested that they might be a kind of Japanese radish called “Daikon”. Wow, he’s smart. The flavor of the plain root was crisp and clean with a very mild spice. This recipe is loaded with fiber, vitamin A, C, E, omega fatty acids, and essential amino acids to name a few. It’s low in fat, has no cholesterol, no hormones, and no synthetic antibiotics.

I dumped this into a large bowl, added a tablespoon of tahini, half a teaspoon of maple syrup (if you use parsnip, you probably won’t have to add a sweetener), a dash of ponzu sauce and a few dashes of rice wine vinegar. I mixed it with my hands… if you’ve got little kids I bet they’d like that part. I tasted it until it was slightly sweet and slightly salty and with just a hint of tartness, like regular sushi rice. After that, I spread out about 3/4 cup onto a sheet of nori and added the fillings. In this case – carrot, mustard greens (stems removed) and avocado.

I used moisture from the bottom of the “rice” bowl to seal the edges. The first roll of these fell apart while I was trying to cut it. I started wrapping them up in 2 sheets of nori. I realize my rice was too wet. By the third try, they were pretty enough to get a picture. They took very little time to prepare: no waiting for things to heat or cook. They were also exquisitely tasty with soy sauce.

This is Christie, signing off… to attack that last “parsnip”.

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