Ravishing (Daikon) Radish

The farmer's markets are full of lovely winter root veggies, including turnips, squash, carrots, and radishes of all varieties. One specific farmer brings a plethora of radish varieties to the shoppers, and I love picking up a new variety every week. As this was our last week with our CSA, we had to turn the the farmer's market to be our sole source of produce until it is over next week. We had been frequenting the market for supplemental veggies for our share, but now we really rely on it.

Last week I was able to pick up two different types of radishes- a lovely black radish which is super spicy, and daikon radish- a white variety that looks very similar to a parsnip or white carrot. Daikon radishes are terrific raw, served with hummus or salsa, but when cooking with them, they are typically showcased in Asian dishes. While I do love some Asian foods, I wanted to use the daikon in a less rice vinegary, sesame oil using way. I turned to this recipe, which was pretty simplistic, but very tasty. The end result seemed less like radishes and more like breakfast potatoes. Regardless, it's a good way to take a regular old radish, and make it ravishing!

Spicy Daikon Radish
2 tbsp veggie oil (I used olive oil)
1 green chili chopped- take out seeds and white membrane-y part
1 lb daikon radish peeled and shredded
Sugar and Salt to taste

1. Place oil in pan over high heat. When oil is hot, add the chili for 1 minute and stir continuously
2. Add radish and stir for 2-3 minutes, then cover. Turn the heat to low and cook for 15 minutes, while stirring occasionally
3. Add salt and sugar to taste (less than 1 tsp each)
4. Turn the heat back to medium high, while still stirring occasionally. This will take roughly 10 more minutes. Cook the daikon until it is dry. The daikon will turn golden brown.

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