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An Unlikely Doppelganger: A Roasted Radish Dish

Roasted radish, rainbow carrots, Murasaki sweet potatoes, peas, scallions with wasabi miso-soy sauce.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Main Course
Cuisine: American, Japanese
Ingredients Method

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

Method
 

Vegetable Preparation and Cooking: Sweet potatoes
  1. Peel and cube the Murasaki sweet potatoes.
  2. Spray with olive oil and roast at 400 degrees F for approximately 45 minutes.
Vegetable Preparation and Cooking: Radish
  1. Using a serrated knife carefully remove the red peel from the radishes and trim into a "scallop" shape.
  2. 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.)
  3. Remove the radishes from the marinade.
  4. Add to the oven with the sweet potatoes for 20 minutes.
Vegetable Preparation: Carrots, Peas, Scallions
  1. Peel and slice the rainbow carrots into thin strips. Set aside.
  2. Thaw peas and set aside.
  3. Finely dice the scallions and set aside.
Sautee Instructions
  1. Just before serving, heat 1 tbsp of vegetable broth or oil in a pan.
  2. Add carrots and cook 2 minutes.
  3. Add 1/4 to 1/3 cup of wasabi miso soy sauce and stir.
  4. Add peas and scallions and cook 2 minutes.
  5. Remove from heat and adjust seasonings if necessary.
Bowl Assembly
  1. 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.