Daikon in a Pan with Vegetables

By now you know me: my interest in vegetables in general is very high, but it grows exponentially when I notice a little-known vegetable. Today is the turn of the daikon, a typically Japanese white radish that resembles a giant carrot in shape and a turnip in flavor. It is delicious to grate in salads, it can be used to prepare raw food spaghetti, cook with other vegetables and blend to make soups but today I suggest it in a pan with other vegetables, scented with orange!

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Identity Card of the Recipe

• 43 KCal Calories per serving

• Ingrediants

  • Fresh food: 300 g of daikon
  • 300 g of carrots
  • 300 g of zucchini
  • About 150 ml of untreated orange juice
  • Q.b. of soy sauce
  • Q.b. of pepper
  • 2 tablespoons of extra virgin olive oil

  Materials Needed

  • Pan with lid
  • Scoop
  • Chopping board
  • Vegetable peeler
  • Juicer
  • Knife

  Preparation

  1. Wash the daikon root, remove the leaves and peel it. Cut the pulp into regular cubes.
  2. Wash carrots and zucchini. Peel the carrots and cut them into cubes. Remove the small and the opposite end to the courgettes, and then cut them into small pieces of the same size as the daikon and carrots.
  3. Pour two tablespoons of extra virgin olive oil into a pan, then combine the diced vegetables, taking care not to overlap them to create a single layer. Brown the vegetables for 2-3 minutes, maintaining a cheerful flame to create the crust, being careful not to burn them.
  4. Once golden, deglaze with a squeezed orange, adding the soy sauce and pepper. Lower the heat, cover with the lid and cook gently for 10-15 minutes, until the vegetables have reached the right degree of cooking.

  The right idea
  Daikon can only be cooked with carrots or, for a richer version, potatoes and mushrooms can be added.
  As an alternative to soy sauce, you can use simple salt or miso.
  If, during cooking, the vegetables are too dry, it is advisable to add a ladle of water.

  5. Daikon with vegetables is ready and can accompany meat or fish dishes or, simply, it can be served with rice.

  Alice's comment - PersonalCooker

  We all learn to appreciate even the lesser known vegetables, to taste, to be curious to discover new flavors: most of the time I am enthusiastic about them, and I hope it will be the same for you too. In the case of daikon, the combination is simple but effective: we have prepared an excellent side dish, full of flavors and contrasting tastes at the same time. Try it with mushrooms and potatoes too!

  Nutritional values ​​and Health Comment on the recipe

  The Daikon in Pan with Vegetables is a food that falls into the category of side dishes.
  It has a low energy intake, mainly provided by carbohydrates, followed by lipids and finally by proteins.
  Carbohydrates are mainly simple, fatty acids mainly monounsaturated and peptides tend to have a low biological value.
  Cholesterol is absent and fiber satisfactory.
  The Daikon in Pan with Vegetables is a recipe that lends itself to any diet. It has no contraindications for lactose intolerance but could be unsuitable for celiac disease (see soy sauce label). It is one of the foods used in the diet of vegetarians and vegans.
  The average portion of Daikon in a pan with vegetables is about 150-300g (65-85kcal).