I have been neglecting my blog recently, and I feel I should refocus my attention on it. I guess not having too much time is the reason, but maybe because as we say “j’ai la tête ailleurs” (I have my head somewhere else).

I made this recipe a while ago but then never finish writing it. I think I know where the problem is…the writing. Sometimes my recipe has no story behind it, just me wanting to test new combinations and that is it. I will not pretend that by some magic lightning, I got a magic inspiration about this recipe and a very interesting story to share. This recipe is one of those with no story.

I love celeriac, love mung beans, love wild mushrooms, love tarragon, so here we are.

I really enjoyed the whole combination, which made me feel very well nourished and happy. I always make sure that whatever I eat makes me happy.

Celeriac is a French staple vegetable, we eat it in the traditional céleri rémoulade. My mom used to boil it, slice it and serve it cold with a vinaigrette. You can do all kinds of things with celery root, purées and soups are delicious.

Ingredients for 2-3

For the celeriac

• 1 medium celeriac, peeled and sliced crosswise in 1.5 com thick slices
• olive oil for coating
• 1 tsp soy sauce
• salt and pepper

For the mung beans fricassée

• 1 cup mung beans
• 1 tbs olive oil
• 1 shallot, sliced
• 1 leek, minced
• 1 carrot, peeled and diced
• 1.2 cups mixed wild mushrooms
• 2 tbs vegetable broth
• 2 tbs toasted walnuts, chopped
• 1 garlic clove, crushed
• 1 tbs parsley, finely chopped
• salt and pepper

For the tarragon oil

• 1/2 bunch tarragon
• olive oil
• salt

Instructions

For the celeriac

Place celeriac slices on a tray. Coat with the listed ingredients and broil under broiler (far from broiler) until both sides are golden brown. The slices need to be firm and not overcooked to be able to maintain their shape.

For the mung bean fricassée

Cook mung beans in water until cooked about 15 min. They need to keep their shape, and not mushy. They can get easily mushy if overcooked and will lose their pretty shape. When cooked, drain and set aside.

In a pan, heat up olive oil, add shallot and let it soften for a few minutes. Add the carrots, mushrooms, leeks and broth. Cover and let cook at medium heat until vegetables are cooked. Add mung beans and stir well for a few minutes. Add garlic, parsley and nuts, and mix well until the strong garlic flavor fades away.

For the tarragon oil

Place tarragon and olive oil in a mixer and blend until obtained a nice green oil. Adjust with salt.

Place one slice of celeriac in a plate. Add 2-3 tbs mung bean mixture on top and top it with another slice of celeriac. Spoon one tbs of tarragon oil around and heat hot.

]]> http://citronetvanille.com/blog/2017/10/roasted-celeriac-with-mung-beans-forestiere-fricassee-and-tarragon-oil/feed/ 2 http://citronetvanille.com/blog/2017/06/weird-translation-vegetarian-couscous-with-cauliflower-semoule/?utm_source=rss&utm_medium=rss&utm_campaign=weird-translation-vegetarian-couscous-with-cauliflower-semoule http://citronetvanille.com/blog/2017/06/weird-translation-vegetarian-couscous-with-cauliflower-semoule/#comments Wed, 07 Jun 2017 01:36:39 +0000 silvia http://www.citronetvanille.com/blog/?p=18601 traduction bizarre – couscous végétarien avec semoule de chou fleur

I just realized that I took the pictures and I forgot to add the chick peas…too late!

I love this dish, I wouldn’t have thought I would have loved it so much but the cauliflower “semoule” goes so well with it. There is a little confusion when translating couscous from French into English.

For us, French people when we talk about couscous, it refers to the Middle Eastern dish (vegetables/meat stew + semoule) and not only the little wheat grains that in the US they call couscous. What people call couscous in the US, we call it “semoule” or semolina.

As usual, being a huge eater of vegetables, I thought to substitute the couscous (wheat semolina) with cauliflower. I was wondering if the flavor wouldn’t be too strong. The truth is, it was not, it was just perfect.

If you want to consume less starch, don not hesitate to use cauliflower in couscous, it works perfectly.

The vegetables need to be cut in larger pieces, over one inch, maybe 1.5 inches. I found the same harissa as we use in France in a Middle Eastern store. Harissa is a middle eastern hot chili sauce made out of roasted peppers, hot chili peppers, and many other herbs and spices. You can equally make it. If you cannot find harissa, you can use any chili based hot sauce to add at the end.

Ingredients for 3-4

For the vegetable stew

• 2 tbs olive oil
• 1 small onion, diced
• 2 garlic cloves, crushed
• 1 celery stem, diced
• 2 carrots, sliced
• 1 red bell pepper
• 1 turnip, diced
• 3 zucchini, sliced
• 1 small eggplant, diced
• 4 tomatoes, peeled, seeds removed and chopped
• 1 cup chick pea, cooked
• 1 tbs tomato paste
• 2 tsp ras el hanout
• 1 tsp cumin
• 1/2 tsp paprika
• 1 dose saffron
• harissa to taste
• salt and pepper
• cilantro for garnish

For the semoule

• 1 medium cauliflower
• 2 tbs pinenuts
• 2 tbs raisins
• 1 tbs olive oil
• salt and pepper

Instructions

For the vegetable stew

Heat olive oil in a large pot. Add onions and cook until soft, then add garlic. Add tomato paste and stir well. Add all vegetables except chick peas, and add some water. Add all spices, mix well and cover with lid. Let cook at medium heat for about 20-30 min until vegetables are cooked but not mushy. When cooked, add chick peas, drizzle with olive oil, cilantro and serve hot.

For the cauliflower semoule

Using a food processor, grate cauliflower on the same blade you would grate carrots.

Bring large pot of salted water to a boil. Pour cauliflower and cook for 3 minutes. Remove from heat and drain. Keep warm. Add pine nuts, raisins. Adjust with salt and pepper.

Eat with vegetable stew and that’s what we call couscous!

I am not sure how to call this…it’s not a pizza, not a tart, not a galette, and not sure it fits into the flat bread category. So I decided to call it a Jeanette. Jeanette is a female’s old fashioned name, that I thought could as well fit in the food world (actually in mine it does) so here is a Jeanette. The crust is made out of whole wheat einkorn flour, topped with a garlic-herb paste, wild mushrooms, cauliflower. Originally, I had a in mind a vegan tarte flambée (flammekueche), one thing leading to another, then Jeannette was born.

Einkorn flour does not have the same texture than regular flour, therefore you will get a different type of dough. When mixed with yeast, einkorn flour will not rise as much as regular flour, and you will not get a airy and fluffy dough. It’s more dense  (which I like). So you your dough does not rise as much, don’t throw it away, it’s normal.

This became a favorite in the house and I make it once a week now!

Ingredients

For the crust

• 1 1/4 cup einkorn whole wheat flour
• salt
• 1/2 cup lukewarm water
• 1/2 tsp dry yeast

for the herb paste

• 1 cup of mixed herbs (cilantro, oregano, chives, parsley, etc…)
• 3 garlic cloves
• 4 tbs + olive oil
• salt and pepper

For the topping

• 1 small cauliflower, broken into florets
• 1 tbs olive oil
• 1.2 cups mixed wild mushrooms
• salt and pepper
• 1/4 tsp dried oregano
• 1/4 onion, sliced very thinly
• chili flakes (to taste)

Preparation

For the dough

In a mixing container, add flour and salt and mix well. In a cup add water to yeast and let it sit for about 10 minutes until yeast starts to activate. Mix and pour into flour. Using your hands knead the dough until you obtain a smooth ball. Set aside, cover with a towel and let it rise for about one hour.

For the herb paste

Mix all ingredients in a mixer and set aside

For the topping

Bring a pot of salted water into a boil. Add cauliflower. Boil for about 3-4 minutes, then remove from heat and drain.

In a pan, heat olive oil, add mushrooms and let cook at medium heat until water evaporates (about 5 minutes). Adjust with salt and remove from heat.

On a flat surface spread dough thinly (about 3 mm) with rolling pin. If too sticky add flour. Lay dough on a pizza pan, as if you are making a pizza. Spread herb paste all over the dough. Add mushrooms, then cauliflower and finally the onions. Sprinkle some chili flakes and oregano, salt and pepper.

Pre heat oven at 400F and place the Jeannette on rack closer to the flame/heat. Cook for about 10-15 min, ensuring the bottom is not burning. It needs to be crunchy and golden brown.

Remove from oven and sprinkle with some olive oil. Serve hot

A friend of mine, brought me Einkorn flour…and was telling me all about the benefits of einkorn. The question is what is einkorn? Einkorn is an ancient grain form the spelt family, and originally from Italy. Einkorn is the German name for petit epeautre or engrain in French and piccolo farro in Italian. Not to be confused regular epeautre or regular farro or spelt.

This little amazing grain has not been hybridized, it remained like it was 10,000 years ago and has a shell so hard that makes it very resistant to weather or bugs, therefore does not need any chemicals. Einkorn has a lot of nutritional benefits (very high protein content) and most people who are gluten intolerant can actually consume it. What’s not to like about this grain?

So i got very curious about this flour that I decided to make pasta…the result is incredible, the dough is fine, smooth with a gorgeous texture. The flavor is delicate yet bold and nutty, needless to say, I will only use einkorn flour from now on, in all my baking. I bought whole wheat einkorn pasta for the days I don’t have time to make it by hand, and it’s really delicious.

This recipe is quite simple, it combines carrots, wild mushrooms and whole wheat einkorn penne. The carrot pesto provides a delicate sweet flavor that can be enjoyed in many different ways. This pesto could also be used as a dip, or spread…or anything you can think of.

You can keep it vegan without parmesan, either way it is delicious.

Ingredients for 2

• 200 g einkorn penne
• 1 tbs olive oil
• about 8 large oyster king mushrooms, sliced

For the pesto

• 2 carrots, peeled and cut in chunks
• 2 garlic cloves
• 3-4 basil leaves
• 2 tbs walnuts
• 1 tbs grated parmigiano reggiano
• 2-3 + tbs extra virgin fruity olive oil
• salt and pepper

Preparation

For the pesto

Mix all ingredients in a mixer and mix until smooth. Add some pasta water at the end if too thick.

For the pasta

Heat olive oil in a pan, add mushrooms, salt and pepper. Saute until water evaporates and cooked.

Bring a pot of salted water to a boil. Add pasta and let it cook for about 10 min until al dente.

In a mixing bowl, add pasta, mushrooms and carrot pesto. Stir well to combine all ingredients together and serve hot

If you are a carrot fan, this is your dish.

After my wonderful trip to Portland, I came back very inspired. This is a Portland inspired dish, that I ate at Coquine restaurant. Basically, there were three kinds of carrots in three different textures: a puree, roasted and shaved. So I decided to reproduce something similar which turned out quite delicious. I love the deep orange color of the dish and the very different carrot textures and flavors. It is a vegan dish, so one of those “make-you-feel-clean-meal”, at least that’s how I feel.

This dish is very well balanced in terms of textures and flavors. The smoothness of the puree contrasts with the sweet crunchiness of the fried leeks and soft lentils.

In France we have a saying “les carottes, ça rend aimable” (carrots make you pleasant), which I don’t know where it comes from, so today I have to say that I am extremely pleasant, especially that I ate two portions instead of one.

There are many different steps in this recipe but fast steps, so it’s not too time consuming.

Ingredients for 2

For the roasted carrots

• about 10 small carrots, peeled with stems (keep one inch stem)
• 1 tbs olive oil
• 1/4 tsp paprika
• 1/4 tsp ground cumin
• 1 tsp honey
• salt and pepper

For the carrot purée

• 3 carrots, peeled and cut
• vegetable broth (enough to cover the carrots)
• 1/4 tsp cumin powder
• chili powder
• 5-6 tbs cashew milk
• salt and pepper

For the lentils

• 1/3 cup black lentils
• 2 cloves
• 1 bay leaf
• 1/4 onion
• 1 celery stem
• 1/2 carrot
• 1 tsp olive oil
• salt and pepper

For the fried leeks

• Leek bottom (the white part) cut in 2 inches pieces, then into match sticks
• vegetable oil
• flour
• corn starch
• salt

For the shaved carrots

Using a mandoline, slice carrots very finely.

Preparation

For the roasted carrots

In a small bowl, mix oil, paprika, cumin powder, honey, salt and pepper. Coat the carrots with the mixture and broil under broiler until carrots are golden brown.

For the carrot purée

Place carrots in a pot with broth and let cook until carrots are tender. You might need to add broth if not enough during cooking process. When carrots are cooked, place in a mixer and mix until smooth consistency. Add all the other ingredients. Keep warm.

For the lentils

Wash lentils. Cook lentils in a pot of water with all other ingredients. When lentils are cooked, drain and add olive oil and salt.

For the fried leeks

Heat oil in a pan. Mix flour and corn starch. Coat leeks with mixture.

Add leeks to hot oil and cook until golden brown and crunchy. Make sure not to burn the leeks. When leeks are golden brown, remove from pan to a plate and pat dry with paper to absorb oil. Add salt and pepper at the end

Place some purée first on bottom of the plate, add lentils, divide roasted carrots on the plate. Top it with sliced carrots and fried leeks.

I love weekends, especially when I have enough time to explore new recipes and cook. That is my perfect weekend, and even more perfect when my experiments turn out delicious.

Strangely beets remind me of my childhood. The first time I had beets was in elementary school, I must have been 6 or 7 years old. I used to have lunch “à la cantine”  (the school canteen where kinds have lunch?) since my mom could not come pick me up for lunch. They were cut in small cubes and served with a vinaigrette. Most kids didn’t eat them, but for some reason, I like them and always asked for a second serving. I have been eating beets since then. Some of my friends in their adult life ended up hating everything they ate “à la cantine” and were traumatized by that food.

A discussion with my mom this morning led to this recipe. She was mentioning a delicious zucchini carpaccio she ate at some friend’s house, topped with parmesan and basil, that she loved. It made me realize that I don’t make vegetable carpaccio very often. Usually when talking about carpaccio, it’s mainly referring to beef or salmon, topped with olive oil, lemon, etc…

I had a bunch of beets in the refrigerator, that I kept postponing to cook and I wanted to explore more recipes using my raspberry vinegar too. What more perfect than this!

Another alternative to Greek yogurt sauce is to shave some pecorino on top of the beets. It’s all up to your inspiration.

I loved this combination of beets, raspberry vinegar, goat yogurt and herbs, especially when you add extra dressing and extra goat yogurt, when everything mixes up; then all different nuances of colors, flavors and textures dance in your plate and palate.

Ingredients for 2-3

• 2 golden or red beets, peeled and finely sliced using a mandoline
• pumpkin seeds, roasted

For the raspberry dressing

• 6 raspberries, crushed with a fork
• 2 tbs raspberry vinegar
• 1 tsp chives, chopped
• 3 tbs olive oil
• salt

For the yogurt sauce

• 1 plain goat Greek yogurt
• 2 garlic cloves, crushed
• 1 tbs fresh mint, finely chopped
• zest of 1/2 meyer lemon
• juice of 1/2 meyer lemon

Preparation

In one container, mix raspberry dressing  ingredients together. Mix yogurt sauce ingredients together.

In a plate, lay out beet slices nicely. Drizzle some raspberry dressing on top of the beets. Add one tbs of yogurt sauce. Decorate with pumpkin seeds.

Serve with more yogurt sauce and dressing on the side.

Don’t throw away the green leaves of the root vegetables, they’re completely eatable and delicious. Beets are a zero waste vegetable. You can prepare the beet leaves like any other greens. Saute it, raw in salads, pesto, soups, etc…

The pasta is a mixture of buckwheat flour and wholewheat flour. Buckwheat has no gluten so you need to mix it with some other flour in order to make a pasta that will not break. I have always disliked broken tagliatelle. When I was a child, I would refuse to eat spaghetti or any type of long pasta if it was broken, and up to these days, I really don’t like broken pasta. It’s very important that the pasta keeps its original shape. You can play around with the flours ratio like 2/3 buckwheat 1/3 wholewheat, brown rice flour, etc…but the more flour with gluten you use, the better the texture. I used brown rice flour in this recipe to try out the texture. Also, you can add parmesan in the pesto, I did not add any cheese this time, I wanted to keep it more simple.

Ingredients for 3-4

for the pasta

• 200 g buckwheat pasta
• 100 g brown rice flour (or wholewheat flour)
• 2 eggs

For the pesto

• 2 bunches of beet leaves
• juice of one lemon juice
• 2 tbs toasted walnuts
• 2 garlic cloves, crushed
• 3 tbs parmesan (optional)

For the beets

• 1/2 lb golden baby beets, peeled and quartered
• olive oil
• balsamic vinegar
• salt and pepper

Preparation

For the pasta

Mix both flours in a large container. Add eggs and mix well to obtain an homogeneous texture. Knead dough until soft and smooth, make a round ball with dough and let it rest for 30 min under a cloth. Using a long rolling pin, start rolling the dough until thin (1mm). Let it rest a few minutes. Add extra flour if needed, and fold dough bringing two sides toward center. Cut into strips about 3/4 cm thick. Let it rest for about 20 minutes.

Bring a large pot of salted water to a boil. Add pasta, stir carefully and make sure not to break pasta. When the pasta comes at the surface (a few minutes later), drain pasta. Add beets and a few tbs of pesto. Mix well and serve hot.

For the pesto

Mix all ingredients together in a mixer to form a paste. Adjust with oil if too thick

For the beets

Place beets on a tray. Add salt, pepper, oil and vinegar and coat the beets. Roast in a pre heated oven at 390F until tender.

I wanted to take more different pictures of this pizza with a more close up on a cut slice but unfortunately, my battery went off, so all I had time to take was a whole pizza uncut.

Since everyone has been talking about this pizza from a friend in Island to another friend in Italy, I wanted to try it out for myself. The particularity of this pizza is that the crust is made out of ground cauliflower, cheese and eggs, no flour. The first time I made it, the crust was a bit soft and soaked, due to the fact that I did not squeeze enough liquid from the cauliflower, but with a delicious flavor, so I wanted to make it right with a decent textured crust. The secret is to squeeze all water from the cauliflower after it’s been microwaved.

I am used to Italian pizza, the way they’re served in Italy. Usually, they don’t put any garlic, or onions, the ingredients are simple and of good quality so I like to keep simple. Of course, you can put any toppings of your choice, the focus of this pizza is primary its crust, not the toppings.

For the tomato sauce, I like to use whole San Marzano tomatoes, that I crush in the mixer, make sure you don’t buy the kind with added basil or garlic, or onion. They tend to be acidic and with a strong unnatural flavor.

I was skeptical at first, then after tasting it, I was amazed at the crust texture, it was so delicious that you forget that there is no dough…no flour, no yeast, just cauliflower. Now it’s an all time favorite in this house!

Ingredients for a large pizza

For the crust

• One large cauliflower, finely grated
• 120 g hard mozzarella, finely grated
• 50 g parmigiano reggiano, finely grated
• 2 eggs
• salt

For the toppings

• 1 small can of plain and whole San Marzano tomatoes
• about 10 large crimini mushrooms, sliced
• 50 g Italian fontina cheese, thinly sliced
• 100 g mozzarella, sliced
• 1 box of cherry tomatoes, cut in halves
• dried oregano for sprinkling
• 4-5 large leaves of fresh basil, chopped or en chiffonade
• extra virgin olive oil for sprinkling

Instructions

For the toppings

Cook mushrooms in a little olive oil and salt, until water evaporates. Keep aside. Cook crushed tomatoes with a little salt in a pot until you obtain a thick sauce, with no water (about 10 minutes). Set those aside.

For the crust

Microwave ground cauliflower in a large container for about 8-10 minutes. Remove from microwave and let it cool. Place cauliflower in a cheese cloth or a large cotton towel and squeeze firmly until the water comes out. You need to remove the excess moisture from the cauliflower. In another container, mix cauliflower, cheeses, eggs and salt. Mix well until you obtain an homogeneous dough.

Pre heat oven at 420F. Cut parchment paper the size of your pizza pan. Spread the dough evenly on top of the parchment paper. The crust should be about 3-4 mm thick. Form a nice a smooth round circle with your dough.

Place in the oven for about 15 minutes until the dough gets lightly golden. Remove from the oven and start adding the toppings.

Spread tomato sauce first, then add mushrooms. The next layer is the cheese, place cheese slices evenly on top, add cherry tomatoes, and finish with oregano.

Cook in a pre heated oven at 420F until cheese has melted. Add basil and drizzle with some olive oil. Serve hot

Today I am celebrating zucchini, this vegetable that is quite considered ordinary, with not a lot of character. It’s its day of glory (son jour de gloire) and it’s well deserved. By dressing it up a bit, you can make delightful little meals with it. Zucchini is naturally bland, so like any other bland ingredient, it absorbs the flavor of whatever you are combining it with.

I love the simplicity of this dish, yet with character. Thinking about it, I love simple things with character and that is true for people I like in general too. In my opinion is if you add too many powerful ingredients to a dish, it tends to lose the true nature of its key ingredient, then it’s confusion for your palate.

The interesting part of this dish is that you have cooked zucchini in small pieces in the farro, then puree zucchini which has such a velvety texture, then raw and marinated zucchini for a more crunchy bite. I love all the contrasts you get with these three kinds of preparations.

As far as farro is concerned, I used Italian farro instead of the domestic one. I find it easier to cook, and it remains a little softer. You can substitute barley to farro. If you want to keep it vegan, don’t add the parmesan.

For 4 people

For the cream of zucchini

Cook zucchini in vegetable broth until tender. Add thyme and cook for an extra 5 minutes. Adjust with salt and pepper. Blend in mixer and add more broth if it’s too thick.

For the farro

• 1 tbs olive oil
• 1 shallot, chopped
• 2 garlic cloves, crushed
• 1 zucchini, finely diced
• 1 handful of shitakee, chopped
• 3 tbs peas
• 2 tbs dry white wine
• salt and pepper

For the cream of zucchini

• 1/2 cup of vegetable broth
• 4 zucchini, peeled and cut in pieces
• 1 tsp fresh thyme
• salt and pepper

For the zucchini ribbons

• 1 zucchini
• 1 tsp olive oil
• juice of 1 meyer lemon
• 1 tbs basil, finely chopped
• salt and pepper
• shaved parmesan

Preparation

For the zucchini ribbons

Using a potato peeler, form stripes going from one end of the zucchini to the other end. Place in a bowl and add olive oil, lemon juice and basil. Marinate for about one hour. When ready to use, add salt and pepper.

For the cream of zucchini

Cook zucchini in vegetable broth until tender. Add thyme and cook for an extra 5 minutes. Adjust with salt and pepper. Blend in mixer and add more broth if it’s too thick.

For the farro

Cook farro in vegetable broth until cooked. Drain and set aside.

Heat olive oil in a pan. Add shallots and onions and let cook a few minutes until fragrant. Add zucchini, mushrooms and peas. Adjust with salt and pepper. Cover with lid and cook until the vegetables are soft. Add farro to the vegetable mixture. Cook for about 5 minutes. Add 2-3 tbs of cream of zucchini, mix well and keep warm.

In a plate, using a rind, place some cream of zucchini first around the rind. Then add a few tbs of farro in the rind. Pressing so that the shape does not collapse. Add zucchini ribbons on top with shaved parmesan.

After a recent trip to Japan I came back with tons of recipes, ideas, inspirations, and a fascination for this wonderful country. Needless to say that for someone like me who spends most of her time cooking, and who loves to cook, Japan is the place to go. Everything is perfection, to the quality of the products, to the gorgeous presentations, to the meticulous creations, Japanese strive for perfection and they do it better than any other country. Everything is an art, and people take pride in whatever they do. Many countries should take example on Japan.

Since I took pictures and notes on everything I ate, in order not to forget it, I have the goal to reproduce most of the delightful dishes I ate to the best of my abilities. So within the next month or two, the dishes will be Japan-inspired.

The amazing things about Japanese cuisine is that it seems simple, with simple ingredients, but it’s not that simple. It all depends of the cut of the ingredients (the types of knifes they have is incredible, almost one knife for one ingredient, definitely one knife for one particular type of fish). The herbs are cut very finely which gives a subtle and distinct flavor to the dish.

I ate this daikon dish in a small Izakaya (pub serving small dishes and sake, wine, beer and other types of alcohol) in Kyoto. I had no idea what to expect, but the owner told me that this would be good for me, so I let her decide.  Basically daikon is a big radish, some are smaller, some are bigger. Western supermarkets in San Francisco like Whole Foods carry them, but for this steak, you need a large one (about 10 cm diameter), available in Japan town at Nijiya supermarket.

The original dish in Kyoto was served without any herbs. I took the liberty to add herbs at the end. Adding them or not adding them would be your choice. I got this recipe from my Japanese neighbor, Rui. it tasted identical to the one I ate in Kyoto.

This dish is very simple to make yet delicious.

Ingredients for 4

• 1 large daikon, peeled and cut in 2 cm slices
• 2 tbs olive oil
• 1 tbs butter
• 2 tbs soy sauce (I used the reduced salt one)
• salt
• 2 scallions, cut very finely
• 2 tbs mitsuba, cut very finely (Japanese parsley)

Preparation

In a large pot of salted water, cook daikon  for about 30 minutes, until soft (a knife should be able to go through the slice) but still firm. Drain. In a pan, heat olive oil, and brown daikon on both sides at high temperature (about 3-4 minutes). Add a little salt.

Add butter and soy sauce, stir well coating the daikon and serve. Sprinkle with herbs.