Daikon Root Roast Bake

Finally it is summer outdoor market season! Besides selling, I get to do my weekly grocery shopping while I’m there. I get to chat up my favorite vendors and scavenge for any local produce.This lovely photo below is all that I managed to sneak away with this week: grass-fed oxtail (already made into a bone broth occupying the fridge), pasture-raised eggs, jalapeno brats,  swiss chard, lettuce, kale, cabbage, daikon radishes, raspberries, blueberries, and orchard kombucha from Kate!


This week I will be taking inspiration from my market finds to bring to you some real life savory things that I actually eat in daily life. I confess I really love baking, it is fun, but I also enjoy cooking savory food. Baking seemed to be the easiest way to get into food service for me to build up to a food bus where I can dish out cauliflower pizza crusts or spaghetti squash and meatball pies (basically whatever I’m feeling for the week). I actually have never eaten many of the foods I book, I go by feeling and have some very reliable, brutally honest taste-testers. This though, this forestry, this is what I really love. This is what I actually feel good eating.

The ingredient I decided to tackle first was the beautiful daikon radishes that I got from Kate and Jason with Dirt Boy Organics. I didn’t want to leave the daikon hanging, so I decided to make a whole roasted root casserole of sorts. A variation of flavors. A variety of colors. It was tasty! And it worked even better as left-overs today. Plus it was filling and I can eat off of it for days. Oh and not to waste anything I used the greens leftover from the radishes to put into my broth. Talk about nothing going to waste.

Joining the daikon are: sweet potatoes, rutabaga, turnips, carrots, parsnips, red onion, and garlic (as seen below). 20140616_162418Daikon Roasted Root Bake

  • 2 daikon radishes
  • 5 carrots
  • 1 sweet potato
  • 1 medium rutabaga
  • 1 medium turnip
  • 3 parsnips
  • 1/4 sliced red onion
  • 2 cloves minced garlic
  • Sea salt and pepper
  • Bacon
  • 2-3 Tbsp coconut oil

IMG_5534Let’s Make it Happen: Start with food prep. Peel and slice the parsnips and carrots. The rutabaga, I took, peeled and cubed. I also cubed the turnip. The sweet potato, I sliced into round medallions, as well as the daikon. Spread around in a pan, adding the garlic and onion. Give it all a nice toss, let the veggies intermingle. Season with salt and pepper and toss a bit more. Throw down some quartered bacon. Plop teaspoons of coconut oil here and there. Put it all in the oven to bake at 350 for 45 minutes or so. I found the time varied according to the size of my roots. The rutabagas for instance were probably a little too big and needed longer. So check the biggest pieces of veggies for tenderness to determine whether it’s done yet. That’s it! Enjoy for as a big crew, or solo for the rest of the week.

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