Outside of Asian markets, I think that the daikon radish is under-appreciated as a vegetable. This radish is fabulous! It’s hot and spicy, wonderfully textured and drop-dead gorgeous plated out against the dark green of its own cooked tops. I’ve found that the tops of vegetables meld really nicely with their roots when cooked together so when I’m presented with a choice, I’ll always grab the vegetable with their tops intact. [If you do this, remember to use them very soon because the tops are still drawing nutrients out of the roots as long as they remain attached.]
Agave-Glazed Daikon with Walnuts
Ingredients:
4 cups daikon radish, cut into bite-sized pieces
Daikon radish tops, chopped [If you are unable to find any daikon with the tops attached, a couple cups of kale or mustard greens would substitute well.]
1 T light miso
1 T agave syrup
Coconut oil
1/3 cup raw walnuts
Directions:
[The radishes can either be sautéed in coconut oil, or in some water depending upon how you feel about added fats. I chose to sauté them in a couple teaspoons of coconut oil in order to get some browned sides for textural and flavor reasons.]
Sauté the radish pieces over medium heat until slightly softened. While they are cooking, mix the agave and miso together in a small bowl. Add to the radishes along with the walnuts and toss well to coat. Spread the radish tops around the pan evenly and cover. Take off the heat and set aside for a few minutes to let the greens wilt.
When you remove the lid, make sure that the condensed steam that’s collected on the lid drips back down into the pan because the greens will have given off some liquid. Mix well and serve.
Soundly Vegan 