daikon, parsley root, napa cabbage and chard request?

[supercarrot]

do any of you have recipes that incorporate any of the following

Comments

[0olong]

Most of those things, if not all, are good stir-fried. What's parsley root like though?! I had no idea you could eat it, although I suppose it's not really surprising.

[supercarrot]

hehe. i bought it because it was cheap, and i needed parsley for the soup.
but they advertised it as "parsley root" so i assume the root's meant to be eaten. :-)

[nobodyhere]

I know that cilantro root turns up in some curry recipes. It's used in small amounts as a flavouring. If parsley root is similarly used (are the roots quite small?) you'd probably be safe to just freeze it until you do have a use for it.

As to chard, I usually just steam it or stir-fry it with garlic and oil. I know this is a bit boring, but it does taste good.

[supercarrot]

they're kind-of the size of carrots. thicker and slightly shorter than conventional carrots.

if i can't find a use for all of it soon, i'll definately freeze it.

[grannieshawna]

i never knew there was something called napa cabbage.
haha i live in napa so i just find it odd since ive never heard of it.

[supercarrot]

hehe. :-)

it's not a head like normal cabbage. it looks more like leaf lettuce.

[grannieshawna]

oh intresting
ill have to look for it

here's a pic :)

[lost_almost]

http://www.wegmans.com/kitchen/ingredients/produce/vegetables/images/napa_cabbage.jpg

Tsukemono!

[apropos]

Japanese pickles!

Re: Tsukemono!

[supercarrot]

oooh. those garlic-miso pickles sound fantastic.

what's your favorite method?

[sergernewbie]

I made napa a few times recently. My hubby really enjoyed it prepared this way.

[supercarrot]

oh, that's nice and simple. :-) thanks.

[winnigreg]

potstickers can use a good bit of napa cabbage in them.

and potstickers are delicious.

[supercarrot]

hehe! that's why we initially bought it!

:-) we made jiaozi. they were tasty.

http://chinesefood.about.com/od/dimsumdumplings/r/jiaozi.htm