Braised Baby Daikons and Carrots

A very simple stewing is all that is needed for very tiny and delicate baby daikons and carrots. This is especially nice if you have a variety of carrots of different shapes and colors.

  1. Wash and trim the vegetables.  Trim off the carrot tops but leave a half inch or so of the stalks. Leave the tender turnip greens attached, trimming off only the leaves that are wilted or damaged.
  2. Put the daikons and carrots in a saucepan with a pat or two of butter and water, and stew gently, covered, until softened but not overcooked.
  3. Season with salt and pepper and serve immediately.

Other Turnip Serving Ideas:Daikon Rype and Readi

  • Eat turnips raw. Slice or thickly julienne and add to vegetable platter or eat alone with or without dip.
  • Grate raw into salads.
  • Bake turnips alone for 30-45 minutes at 350 degrees F, basted with oil, or bake along with other seasonal roots.
  • Cook turnips with roasting meats.
  • Mash or scallop turnips, just like you would potatoes.
  • Dice turnips into soups or stews, and julienne into stir fries.
By |2017-08-10T18:13:58+00:00March 9th, 2015|Recipes|Comments Off on Braised Baby Daikons and Carrots