White daikon radish is an amazing root vegetable. First, its taste is very delicate if compared to other root vegetables. Also, daikon is juicy and refreshing. What I find most interesting about this radish is that it produces special starch digestive enzymes, as well as protein and fat digestive ones. However, the key property of daikon, the most beneficial for our health, is that daikon possesses anti-cancer and anti-inflammatory properties. (Food Chemistry, Volume 161, 15 October 2014, Pages 176-180)
Daikon radish can be consumed raw, juiced or cooked in any way you prefer: boiled, baked, fried… It is also suitable for fermenting as daikon produces excellent probiotics. See Fermented Foods.
I haven’t been having pasta for a very long time and so I crave it sometimes. There are substitutes for wheat pasta of course, for example konjac pasta. Although konjac is good for filling you up with almost zero calories, I found it difficult to enjoy a konjac dish as much as traditional wheat pasta. A few weeks ago I realised that I don’t crave for the pasta itself but rather I miss the pasta sauces, such as Al Tonno, Funghi and Marinara. Al Tonno radish was my first creation this year. And I am very excited to share it.
Al Tonno Radish
1 white daikon radish
1 can tuna in olive oil, 400g
3 tomatoes (or 1 can Italian diced tomatoes)
1 brown onion (finely diced)
1 teaspoon minced garlic
1/3 teaspoon cayenne pepper
1 tablespoon Italian herbs
1 tablespoon sour cream (or cream cheese)
Parmesan cheese shaved
Salt and pepper as desired
1. Discard half of the oil from the tuna can, and pour the rest of the oil out into a deep pan.
2. Cook onion and garlic in the prepared pan with oil on medium heat for 2-3 minutes.
3. In the meantime dice tomatoes, or alternatively use a can of Italian diced tomatoes.
4. Add tuna to the pan and break it into chunks, mix and heat through for about 5 minutes, then add diced tomatoes, herbs and spices. Cook tomatoes on low until soft and the content resembles a sauce.
5. In the meantime, peel the radish and using a special grater or a vegetable spaghetti maker shred the radish.
6. Add sour cream and radish spaghetti to the sauce, mix well, and just heat through. Serve with Parmesan cheese.
Copyright © MagicTableCloth