IN SEASON
Nov 18, 2020
4 minutes
WORDS ERINA STARKEY
PHOTOGRAPHY
BRETT STEVENS
STYLING
KIRSTEN JENKINS
DAIKON AND TURNIP REMOULADE WITH ROASTED WAKAME
SERVES 4-6 AS A SIDE
600g daikon, peeled, cut into 6cm-long matchsticks
200g turnips, trimmed, peeled, cut into 6cm-long matchsticks
2 tbs dried wakame (from Asian food shops)
1/3 cup (50g) white sesame seeds
1/2 cup (150g) mayonnaise
100g creme fraiche
3 tsp fish sauce
Juice of 1 lime
3 tsp sesame oil
1 bunch chives, finely chopped
Place daikon and turnip in a colander set over a bowl. Lightly sprinkle with salt and set aside for 30 minutes.
Preheat oven to 160°C.
Place wakame on a tray in a single layer and roast for 20 minutes until fragrant and very crisp. Scatter the sesame seeds over
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