Ingredients:
1 Daikon radish (approx. l pound ), peeled and cut into 1” pieces
3 oz shallot, chopped
3 oz carrot, chopped
3 oz celery, chopped
2 garlic cloves sliced
1 tbsp tomato paste
1 1/2 tsp salt
1 cup red wine
1/2 cup water or vegetable stock
Preparation:
Preheat a large heavy-bottomed pan on medium-high heat with 2 tbsp of high heat oil. Sear daikon pieces on both sides until browned, about 3-4 minutes. Set aside.
Add the carrot, celery, and shallot to the same pan and reduce heat to medium. Cook until shallot is translucent and vegetables begin to caramelize for about 5 minutes.
Add the garlic, tomato paste, and salt. Stir to combine and cook for another 1-2 minutes. Deglaze with red wine and water.
Add the daikon to the sauce, reduce heat to low, and cover. Allow to simmer for 1½ - 2 hours or until daikon is fork-tender.
Serve with polenta and pan sauce.
