A local farmer stopped by my office this week with two huge daikon radishes. Without the use of the internet, but through Mark Bittman’s How to Cook Everything I learned that radishes could be cooked stovetop in butter. Try as I might I couldn’t find a recipe for daikon radish in his book, but I know it has to be because I’m the one that was mistaken. His book iswonderful, and worth more than the $10 I paid for it.
I modified another veggie dish and came up with this:
Butter Braised Daikon Radish:
I peeled, sliced and then diced the radish into bite size skinny pieces.
Warmed 4 tablespoons of butter and 1 tablespoon of coconut oil in a saucepan.
Once the butter got warm enough I added the radish, cooking them for several minutes until they all seemed to be coated with butter and some even appeared translucent.
After about 5-7 minutes on medium heat I added 1/4 cup of water, 1 tablespoon or so of balsamic vinegar and some salt. That’s it. I let it cook some more until most of the pieces were tender and translucent.
Dave, my husband, who doesn’t even like radishes gave it a thumbs up. The taste was interesting, it had almost a sweet and spicy taste to it with a kick and without the messy orange sauce.