Plus: Beet Dip at Fork, Large-Batch Tahini Dressing, Tokyo Bekana
Adding some ideas that were emailed to me here
I got Tokyo bekana at Union Square last week. It's very tender, more like lettuce than napa. But it is a crucifer and it was chilly, so I cooked it, albeit briefly. What I made was basically this Marha Rose Schulman recipe, with a very reduced cooking time:
I combined it with some udon I had and some smoked tofu. Totally delicious.
Wow. Currently making the cauliflower from the last post, but that broccoli chopped salad is up next. Looks delish
use in any recipe as turnip, potato, will not get as soft or fall apart. will be sweeter. i love in soups. can just steam or boil with butter and salt.
Last time we got daikons, we added them to the stir-fried noodles we make instead of the carrots we usually use, and it was a success!
Crispy daikon cakes (aka Chinese turnip cakes) are delicious.
This is my favorite thing to do with daikon! So fast and cozy. https://omnivorescookbook.com/braised-daikon/
Beet dip sounds divine!! Thank you!
Loved seeing you at Fork, and reading which dishes you did! And, of course you made a broccoli soup with potato and cheese- cuz I did too. I did this F&W variation- but used homemade bone broth I had. I liked it for similar reasons you mentioned for your version- plus the broth added protein! foodandwine.com/recipes/potato-and-broccoli-soup Can’t wait to try yours now!