Creamy Sauteed Daikon

It's rare in the life of an ordinary cook. Especially one who works full time, has a family, and is usually Very Hassled.

But every once in a while I come up with an inspired new recipe. One that uses common ingredients in a new unexpected way. Jackpot!

This recipe starts with an ordinary daikon. I buy daikons from time to time. We enjoy them raw, sliced up and eaten cold. This time, though, I decided to try it sauteed and cooked up with some cream. (To be honest, the daikon was getting a little soft and I didn't think it would taste very good raw.) If you have never had cooked daikon, you are in for a treat.

It completely loses its bite and is transformed into a mild, delicately flavored dish. The texture is almost creamy, with a hint of crunch as you bite in. Even the kids enjoyed it, which is saying a lot.

Creamy Sauteed Daikon
This recipe is super quick and simple. Serve it as a side dish with a fish- or bean-based dish. Be sure the butter doesn't brown, or the daikon will look muddy (it'll still taste good, but just won't look as pretty!).

1 tablespoon butter

1 scallion, white and light green part only, sliced thin
1/2 a large daikon, cut in matchsticks
2 tablespoons heavy cream
salt to taste

Heat the butter in a medium, preferably cast iron, skillet.

When the butter is warm but not yet browning, add the scallion and cook, stirring, for a minute or two, over medium-low heat.

Add the daikon and saute for a few minutes, stirring from time to time. The daikon should be heated through and through and beginning to brown.

Add the heavy cream and salt. Cook for another few minutes, stirring to remove the glazed bits from the bottom of the pan. The dish is done when it's bubbling and letting off a wonderful buttery aroma. Serve hot or warm.

Submitting this to Kitchen Belleicious.