Si trova sempre più facilmente nei supermercati biologici, nei mercati e nei negozi di alimentari etnici: parliamo del daikon, una radice di origine orientale che somiglia, per forma e consistenza, ad una grossa carota. Ma come si usa in cucina?
È un prodotto molto versatile, con un caratteristico sapore pungente simile allo zenzero, ma anche ricco di proprietà benefiche. Si tratta infatti di un alimento che accelera il metabolismo e combatte il gonfiore grazie alle sue proprietà diuretiche e drenanti. Si può consumare in diversi modi. Vediamo i principali.
Daikon al vapore
La cottura al vapore conserva inalterate tutte le proprietà nutrizionali del daikon. Dopo averlo cotto si può utilizzare in un’insalata mista o consumare da solo, come contorno, condito con olio extravergine di oliva.
Daikon in zuppa
La cottura per la zuppa, più lunga, attenua il sapore speziato dell’alimento, rendendolo più dolce. Si può cuocere insieme alle patate o ad altre verdure a scelta. Tagliatelo a pezzi, mettetelo in padella con un filo d’olio e fate rosolare, dunque aggiungete brodo vegetale e spezie e portate a cottura. Potete consumarlo così o preparare una vellutata con un frullatore a immersione, a cottura ultimata.
Daikon fritto
Non sarà la cottura più salutare, ma il daikon fritto è molto saporito e goloso. Tagliate la radice a fette o bastoncini, come fossero patate, dunque friggetela nell’olio.
Daikon al gratin
Abbinato ad altre verdure oppure da solo, il daikon tagliato a grosse rondelle sarà perfetto in forno, con pangrattato e formaggio. Si può abbinare per esempio a patate, carote o melanzane.
Photo Credits | Perfect Lazybones / Shutterstock.com
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