An Unlikely Doppelganger: A Roasted Radish Dish
Roasted radish, rainbow carrots, Murasaki sweet potatoes, peas, scallions with wasabi miso-soy sauce.
Ingredients
- 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
Instructions
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.
Sautee Instructions
- 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.
Bowl Assembly
- 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.