Blanched Brussels Sprouts and Daikon


  • 100_20842-3 cups Brussels sprouts
  • 1 medium daikon radish
  • 1 qt spring water
  • 2″ piece of kombu seaweed


Add kombu to water and bring to a boil; after 2 minutes, remove Kombu and reserve for another time. Add Brussels sprouts to boiling water and cook for 3 to 5 minutes (until they test tender with a fork) then remove with a slotted spoon. Cut daikon diagonally in ½” chunks and put into boiling water. Cook until the desired consistency is reached (not too soft) and remove from water with a slotted spoon. When sprouts are cool enough to handle, cut them in half, combine with daikon in a serving dish and mix. Serve.