Braised and Glazed Daikon Radishes or other Root Veggies with Miso Sauce
2 tablespoons butter or extra virgin olive oil
1 pound daikon radishes or turnips, rutabaga, or other radishes – trimmed, peeled and cut
1/2 cup or more vegetable stock, white wine, or water
Salt & freshly ground black pepper
1 tablespoon Soy Sauce
2 tablespoons Miso
Combine the butter, daikon, stock, and soy sauce in a saucepan. Sprinkle with salt and pepper and bring to a boil. Cover and turn heat down to a simmer and cook until the radishes are tender, 15 to 20 minutes, checking once or twice to add extra liquid if necessary.
Uncover and turn up the heat to boil off most of the liquid so the veggies become glazed with the butter/oil and pan juices. This will take 5-10 minutes. While this is happening, whisk together the miso and 2 tablespoons of stock or water. Turn the heat down to a minimum and add the miso mixture and stir and heat gently for a minute before serving. Taste and adjust the seasoning.
1 pound daikon, peeled
3 medium garlic cloves, sliced thin
2 teaspoons coriander seeds, slightly crushed
1 teaspoon black peppercorns, slightly crushed
1 cup roughly chopped fresh dill
2 cups cold water
1/4 cup apple cider vinegar
1 tablespoon salt
1 teaspoon turmeric
Slice the daikon into 1/4 inch rounds. Place the rounds in a heatproof bowl. Add the garlic, coriander seeds, peppercorns, and dill.
Place the water, vinegar, salt, and turmeric in a small saucepan and bring to a boil. Pour the liquid over the vegetables and let the pickles cool to room temperature.
Transfer the pickles to a covered container, refrigerate, and let develop for 24 to 48 hours before eating. (You might want to double the veggies and the brine, since these last very well refrigerated for up to a month.)