Wednesday, January 12, 2011

Mustard Greens with Golden Beets and Daikon

For such a simple dish, this has amazing flavor and texture contrasts. The root vegetables are cooked together first, with a little sesame oil, salt, mirin, and sriracha. The white daikon radish turns yellow from the juices that bleed out of the beets, which fools the eye, because their flavors are quite distinct. The mustard greens are added toward the end, and cooked until just tender-crunchy. The result is a spicy, sweet, slightly bitter, pungent, tender, chewy altogether delicious bowl of vegetables. Highly nutritious, too!

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