Tue, Dec-11-01, 12:54
Plan: DANDR '92
Location: Eastern ON, Canada
from Wegman's kitchen
From the Japanese words dai (large) and kon (root), this vegetable is in fact a large oriental radish with a sweet, tangy flavor. The daikon's flesh is crisp, juicy and white, while the skin can be either creamy white or black.
Choose firm, smooth roots which have a luminous gleam, not a flat opacity, or dry wrinkled skin, which indicates a long storage time.
Oriental radishes have a short shelf life, as they quickly dry out and become limp. Keep wrapped in plastic in vegetable crisper up to 1 week.
- Uses & Preparation:
Wash, then trim root tips and leaves.
Sliver, dice or slice for salads, relish or vegetable platters.
Simmer in soups.
Add to stir-fries.
Steam or microwave, then pickle to use as a side dish.
The green tops can be braised, steamed or boiled or used in soups.
- Availability: Year-round.
For more great ideas, type the word daikon into the Search tool and away you go ... there's recipes galore around this forum. A real favourite has been the Daikon Hashbrowns that I posted a while back.