Daikon and/or other radishes; or turnips, carrots, parsnips, celeriac…or a combination.
2 T butter or extra-virgin olive oil
1 lb daikon or other root vegetable(s), (peeled), trimmed, cut into rounds or chunks
1/2 c broth or water
salt and pepper, to taste
1 T lemon juice or rice vinegar or white wine vinegar, or to taste
chopped fresh parsley or cilantro, for garnish
1. Combine butter or oil, daikon, and broth in a saucepan. Sprinkle with salt and pepper. Bring to a low boil. Cover, lower heat to a simmer, and cook until the daikon is tender, or to your preference–10, 15 or 20 minutes. Check now and then to make sure the liquid has not evaporated, adding more if needed.
2. Uncover, raise heat and boil off almost all the liquid, so that the daikon becomes glazed with the pan juices. Taste for seasonings. Add some lemon juice and garnish with parsley, if you like.