Caramelized Daikon Saute with Quinoa and Mash
This is what I had for dinner tonight. As much as I love tofu, I needed a break, so I decided to cook up a bunch of veggies that I'm sure were on their last leg. I only recently bought some daikon for the first time. I really like it's texture and taste when cooked up. Thought it would be interesting to try incorporating it into a sweeter dish to go along with some quinoa and left over garlic mash.
Caramelized Daikon Saute
1 medium daikon
1 small granny smith apple
2 stalks of celery
1/2 small red onion
1/2 TBS agave nectar
1/4 tsp cinnamon
1/8 tsp paprika
1/8 tsp allspice
salt to taste
extra virgin olive oil to cook
Cut up your daikon, celery, and red onion into desired shape/sizes (the thinner the slice, the faster it cooks). In a saute pan, put enough oil to coat the bottom of pan and saute onions with a bit of salt for 2 minutes. Add celery and daikon slices in next. Cut up your apple and place into pan with veggies. Add cinnamon, paprika, and allspice and saute until daikon and celery is slightly softened (not mushy!). At this point I taste the mixture and decide if it needs more salt, then when that's adjusted to my liking I add the agave nectar. It really brings out the apples in this dish.
I served this mix with some quinoa. To keep with the sweet theme, I added some frozen peas, salt, and a hint of agave nectar. Should have finished it off with some greens....but I wanted to finish off my mash, so that's why it's not very colorful. XDD
Caramelized Daikon Saute
1 medium daikon
1 small granny smith apple
2 stalks of celery
1/2 small red onion
1/2 TBS agave nectar
1/4 tsp cinnamon
1/8 tsp paprika
1/8 tsp allspice
salt to taste
extra virgin olive oil to cook
Cut up your daikon, celery, and red onion into desired shape/sizes (the thinner the slice, the faster it cooks). In a saute pan, put enough oil to coat the bottom of pan and saute onions with a bit of salt for 2 minutes. Add celery and daikon slices in next. Cut up your apple and place into pan with veggies. Add cinnamon, paprika, and allspice and saute until daikon and celery is slightly softened (not mushy!). At this point I taste the mixture and decide if it needs more salt, then when that's adjusted to my liking I add the agave nectar. It really brings out the apples in this dish.
I served this mix with some quinoa. To keep with the sweet theme, I added some frozen peas, salt, and a hint of agave nectar. Should have finished it off with some greens....but I wanted to finish off my mash, so that's why it's not very colorful. XDD