What to do with Daikon

I have decided to set myself the challenge of trying to find creative ways of using up some of the more unusual items in our weekly veggie box. Last week I got a massive daikon in the box. At the end of the week I still had the massive daikon sitting untouched in the fridge. Time to google some daikon recipes. One thing you should know...I never follow a recipe exactly but rather use recipes as inspiration to create my own unique dishes from what I have on hand. For this reason I don't always measure the quantities accurately - it's more created by feel and taste. Try it - it's fun.

So the first recipe I attempted was ... 

Grated daikon, beetroot and carrot salad

A big chunk of Diakon

2 large carrots 

2 beetroots

Sesame oil

A small chunk of ginger, grated

Rice wine vinegar

Chilli garlic soy sauce

Lemon juice

Grate daikon, carrot and beetroot into a bowl. I used both golden and red beetroots. 

In a seperately bowl mix sesame oil, brown rice vinegar (or similar), grated ginger, and some chilli garlic soy (you could substitute this with whatever you have in the cupboard that would match). I put a bit too much of the chilli soy, so added some lemon juice. 

The verdict? Vicky says YUM! Next time I might add sesame seeds and some coriander or mint.

So after that was made there was still a large chunk of daikon left. So I decided to try roasting it with some other veggies.

 

Roast Diakon with other root veggies

Diakon 

Pumpkin 

Sweet potato

Garlic

Carrot

Potato

Olive oil

Salt

Chop all veggies. Coat with oil and salt. Place in a baking tray and bake at 200-220•C for about 30 mins or until golden. I mixed my roasties with couscous, chopped parsley and cubes of feta. 

So the last chunk of daikon was sliced and eaten raw and I even put some slices  on the pizza!

And the verdict... I say yum!