GotGarlic
Chef Extraordinaire
As George Takei would say: "Oh myyyy!"
So, I put daikon radish on the grocery list, DH picked up groceries, and - this was the smallest one they had My plan was to make Korean-style daikon-carrot pickles. But there's no way we will eat this many Korean-style pickles. I have a couple of questions.
- Can I freeze it? Any idea what that would do to the texture? Should I blanch it first?
- What else can I do with it? Anyone ever tried a daikon puree, or as a soup ingredient?
TIA.
So, I put daikon radish on the grocery list, DH picked up groceries, and - this was the smallest one they had My plan was to make Korean-style daikon-carrot pickles. But there's no way we will eat this many Korean-style pickles. I have a couple of questions.
- Can I freeze it? Any idea what that would do to the texture? Should I blanch it first?
- What else can I do with it? Anyone ever tried a daikon puree, or as a soup ingredient?
TIA.