Sauteed Daikon Radish on a Bed of Wilted Greens

  • 1 Tbsp. extra virgin olive oil
  • 2 Tbsp. garlic, peeled & finely minced (about 3 large garlic cloves)
  • 1 Tbsp. shallot, peeled & finely minced (about 1 large shallot)
  • 1 c. daikon radish, peeled & sliced crosswise into paper-thin rounds (about 1 large radish)
  • 2 c. daikon greens, finely chopped crosswise into narrow strips
  • 1/4 c. fresh sorrel, finely minced
  • 2 Tbsp. fresh basil, finely chopped crosswise into narrow strips
  • 1 Tbsp. fresh thyme (about 10 sprigs)
  • 1 c. water
  • 1/2 tsp. ground nutmeg
  • 1 Tbsp. butter
  • salt, to taste
  • pepper, to taste
  • 2 Tbsp. low-fat sour cream
  • Parmesan cheese, grated (for garnish)

Saute garlic & shallot in olive oil on low heat, & cook until tender (about 30 seconds). Add all other ingredients, except the sour cream & Parmesan cheese, and cook until liquid has almost completely evaporated. Be sure to cook the ingredients on low-heat, as you want to blanch the greens, so that they retain their bright green color. Taste-test a radish (allow it to cool first so you don’t burn your mouth!); it should be pliable but still retain a bit of its crunch. When ready, remove from heat. Allow to cool a bit, mix in sour cream, stir thoroughly, garnish with Parmesan cheese, & serve. From

Batter Fried Parsnip

Here is a recipe for scorzonera that works equally well for other root vegetables like celeriac, parsnips, turnips or daikon radish:

  • 4-5 cups cold water
  • 3 Tbs vinegar
  • 3-4 scorzonera roots
  • 3/4 cup all purpose flour
  • 1 cup ice water
  • 1/2 tsp salt
  • Canola oil for frying

Place cold water and vinegar in a sauce pan.  Peel the roots and cut into 2-inch chunks.  Place in saucepan and parboil the roots 6-8 minutes.  Drain and pat dry.  In a deep skillet, bring 2 inches of oil up to frying temperature over medium heat.  While the oil is heating, put the flour and salt in a bowl and whisk in the ice water (using ice water helps create a crispier batter when it is fried).  When the oil is hot (a drop of batter will have bubbles form around it and start cooking immediately), dip the scorzonera 4 or 5 pieces at a time into the batter and slip them into the hot oil.  Cook until golden brown.  Remove with a slotted spoon, drain and keep warm in the oven until all the pieces are cooked.  These can be served alone or with parsley mayonnaise or other dips.

From Down to Earth by Georgeanne Brennan.