A Recipe for Roasted Radishes, Rainbow Carrots, Murasaki Sweet Potatoes, Peas, and Scallions with Wasabi Miso-Soy Sauce
I love picking up a CSA (community supported agriculture) box! Sometimes, the ingredients are a complete surprise and other times I know a day or two in advance what to expect. Either way, I like to imagine I am a contestant on a cooking show with a mystery box of ingredients and a mission to create something tasty.
My latest venture was a beautiful assortment of goodies from GrowFood Carolina. In order to protect small, family farms, the Conservation League began a Food and Agriculture program. GrowFood Carolina assists smaller rural farms with distribution, marketing, and other resources. It is great for our community in multiple ways ranging from economic benefits all the way to land preservation. For me personally, I love discovering new fruits, vegetables and grains from our local farms. In this dish, I utilized red radishes, murasaki sweet potatoes, scallions, and Charleston Aromatic Gold Rice, all from my GrowFood Carolina box.
Ok, so about that title! A doppelganger is defined as a biologically un-related look-a-like. From a biology standpoint, I would say radishes and scallops definitely qualify. After switching to a plant-focused diet, I have encountered so many interesting ways to prepare vegetables and have tasted many that I had never even heard of. Radishes, in my mind, had always been associated as an afterthought to top a sad-looking salad. What else could you do with them right? Why, roast them of course! Roasting radishes allows their underlying sweetness to shine. My first experience with a roasted radish and the inspiration for this dish (that I really thought was a scallop) is from the Fancy Radish in Washington DC. My husband and I had the pleasure of dining there before running the Marine Corp Marathon and it is a phenomenal plant-focused restaurant.
Here is how I like to tackle this recipe. For quicker options, make the sauce the day before and store in the refrigerator. You can also use microwavable rice to save time.
Steps to Assemble this Recipe
- Soak cashews.
- Prepare vegetables.
- Blend Sauce.
- Marinate radishes.
- Start roasting sweet potatoes in oven while radishes marinate.
- Add radishes to oven.
- Cook rice.
- Just before serving saute remaining vegetables for 5 minutes.
Wasabi Miso Soy Sauce
- 1/4 cup raw cashews
- 2 heaping tbsp wasabi paste
- 4 tsp red miso paste
- 2 tbsp low sodium soy sauce or tamari
- 1-2 tsp mirin (can substitute with 1/2 tsp of honey or other sweetener if desired)
- 1 pinch red pepper flakes (optional)
- 1/3-1/2 cup water as needed to thin sauce
- Soak cashews in hot water for 1 hour then drain.
- Add drained cashews, wasabi paste, miso paste, soy sauce, mirin, and red pepper flakes if using to a blender.
- Add 1/3 cup of water and blend until smooth.
- Taste and adjust seasonings if necessary. Add water 1 tbsp at a time if needed to thin sauce.
An Unlikely Doppelganger: A Roasted Radish Dish
- 10-12 red radishes
- 2 murasaki sweet potatoes
- 3 cups rainbow carrots
- 1 bunch scallions
- 1 cup frozen peas thawed
- 1 tbsp wasabi paste
- 2 tbsp soy sauce or tamari
- 1 pinch red pepper flakes (optional)
- steamed rice or cooked rice noodles for serving
Vegetable Preparation and Cooking: Sweet potatoes
- Peel and cube the Murasaki sweet potatoes.
- Spray with olive oil and roast at 400 degrees F for approximately 45 minutes.
Vegetable Preparation and Cooking: Radish
- Using a serrated knife carefully remove the red peel from the radishes and trim into a "scallop" shape.
- Marinate the radishes for 25 minutes in a shallow dish with 1 tbsp of wasabi paste, 2 tbsp of soy sauce, 1/4 cup of water and a pinch of red pepper flakes if using. (I like to marinate the radishes while the sweet potatoes are roasting.)
- Remove the radishes from the marinade.
- Add to the oven with the sweet potatoes for 20 minutes.
Vegetable Preparation: Carrots, Peas, Scallions
- Peel and slice the rainbow carrots into thin strips. Set aside.
- Thaw peas and set aside.
- Finely dice the scallions and set aside.
- Just before serving, heat 1 tbsp of vegetable broth or oil in a pan.
- Add carrots and cook 2 minutes.
- Add 1/4 to 1/3 cup of wasabi miso soy sauce and stir.
- Add peas and scallions and cook 2 minutes.
- Remove from heat and adjust seasonings if necessary.
- Assemble each bowl with rice or rice noodles, roasted sweet potatoes, carrot pea mixture, and top with roasted radishes. Drizzle with additional sauce if desired.