This week’s Market Fresh Cooking recipe is complements of the Farmers’ Market weekly CSA recipe.
INGREDIENTS:
- 5 cups (about 1 3/4-pounds) Daikon radish, peeled & sliced – see instruction no. 2. for instructions
- 3½ tablespoons oil
- 1½ teaspoons chile paste
- 1 teaspoon tamari or soy sauce
- ½ teaspoon ginger pulp, freshly grated
- ½ teaspoon granulated sugar
- ½ teaspoon sea salt
PREPARATION:
- Preheat the oven to 475°F, and adjust a rack to the center.
- Cut the Daikon into sections approximately 3-inches long, then cut about ¼-inch slices off the side of each one, to make a base. Stand the sections on their bases, and cut them, vertically into slices about ¼-inch thick. Stand these slices on top of each other, and then cut them into sticks about ¼-inch thick. Add all of the Daikon slices to a baking sheet and set aside.
- In a small bowl, combine the oil, chili paste, Tamari or soy sauce, ginger, sugar and salt.
- Drizzle this over the Daikon slices and then use your hands to toss them until they’re all evenly coated and in a single layer.
- Place the baking sheet in the preheated 475°F oven and roast until they are golden brown on all sides, about 30 minutes. (You should gently toss/flip them about halfway through the cooking time.)
- Add a double layer of paper towels to another baking sheet, and when the fries are done, add them on top of the towels to drain and cool.
- Serve!
from Valentina Wein – Cooking on the Weekends