Wednesday, October 14, 2009

This Week's Share-The Daikon Radish

The long white icicle shaped radish present in your share this week might be a new vegetable for you. Also know as Oriental radish, some form of daikon, either cooked, raw or pickled is an integral part in Asain cooking. Below is an excerpt taken from the Rolling Prairie Cookbook by Nancy O'Connor.

Handling: Daikon radishes are not as hardy as you might think. They lose their moisture over time and can become limp--store them in the refrigerator wrapped in plastic, especially if you want to use them raw and crisp. If you'll be cooking your radishes you can store daikon for up to a week.

Simple Preparation: A simple scrubbing is enough for daikon radishes. Unless they are extremely large or a little more mature, the skin is thin and tender and doesn't require peeling. If you're going to use your radish raw in a salad or as a condiment, just grate and toss with oil and vinegar, salt, and a touch of sweetener, and other veggies if you'd like. Daikon slices can be sauteed in a bit of oil and lightly seasoned with salt and fresh herbs. Cooking disarms daikon's slight bite, creating a dish with a taste like mild turnips.

Here's an attractive relish that's easy to make. Enjoy the simplicity of the white, green (or purple), and red veggies in the fresh and light condiment. Create a rich and creamy taste with the addition of lowfat yogurt or light sour cream--delicious served with Indian cuisine or to embellish a meal of beans and rice.

Daikon Relish
1/4 cup finely chopped onion
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped green or purple bell pepper
1/2 cup coarsely grated daikon radish
1/4 teaspoon of salt
cayenne pepper to taste
1 tablespoon lemon juice
1/2 cup lowfat yogurt or light sour cream (optional)

Combine all ingredients. Allow flavors to blend for several hours in the refrigerator before serving. Makes approximately 1 1/2 cups.

And for a more traditional Daikon recipe click here--a good use of the other regular radishes also included in this week's share.

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