Archive for the 'Daikon Radishes' Category

Cabbage Okonomiyaki (Japanese Frittata)

Monday, April 18th, 2016

This is a dish that is very versatile, easy to make and liked by all. Although this recipe uses cabbage and turnips, you can use any combination of leafy greens and root vegetables.

1 cup vegetable stock

2 eggs

1 cup all purpose flour

1 teaspoon salt

1 teaspoon ground pepper

1/2 cabbage, thinly shredded

1 bunch turnips,roots grated and greens finely sliced

1 tablespoon olive oil

Mayonnaise or any dip of your choice

Mix to together vegetable stock, eggs, flour salt and pepper until you obtain a smooth batter. Add shredded cabbage and turnips and mix in well.

Heat oil to medium high in large skillet. Add half the cabbage mixture to the skillet (reserve the other half for a second batch or for another occasion – it will keep in fridge for a few days). Pat down with a spatula until mixture is even and compact. Cover and cook on medium high for 5 minutes.

Turn over – I slide it on a plate and then flip the plate over in the skillet.

Cook for another 5 minutes, covered.

Slice like a pizza. Serve sliced with dollops of mayo on each slice.

 

 

About Daikon Radishes

Monday, December 5th, 2011

Daikon Radishes

For recipes, see Radishes

Radish Top Soup

Monday, July 24th, 2006

Philippe, Tucson CSA

This earthy soup made from radish greens and roots should persuade you to keep your throwaways. It can also be made with turnips, daikon radishes, rutabagas or black radishes.  It’s also a great way to use up lots of greens.  And it is truly delicious!

Fresh greens from 2 bunches of radishes, or from 1 bunch of turnips, daikon radishes or rutabagas. Washed and roughly chopped.
Roots (bulbs) from those radishes (or turnips, etc.)
3 medium scallions or 1 medium onion, chopped
2 potatoes, diced
1 tablespoon oil
4-6 cups vegetable or chicken broth
Salt and pepper

Heat oil in large pot over moderate heat. Add greens, chopped scallion or onions, and potatoes. Toss until leaves are wilted. Add heated broth. Simmer, covered, over low heat until potatoes are soft (about 20 minutes.)

Blend with an immersion blender or with a food processor until smooth. Return to pot and stir in more broth for desired consistency. Season with salt and pepper.

Serves 4.


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