What do you do with oriental parsnip? I never even knew they were a thing, but I have 10lb of these long bastards now.

Give recipes.

>>21469569 (OP)
Isn't that pic a daikon radish?

>>21469571
Sure. These are the things that are in my fridge. They look more like parsnips than radishes to me.

>>21469569 (OP)
I think you already know what to do

>>21469574
.... cram them....

>>21469569 (OP)
soup/stew
roasted with mirin, soy sauce, and sesame oil
grated raw and put on salad

>>21469581
what about grate them and put them into these with pork?Would that be too bitter/radishy?

>>21469592
No, that sounds like it'd be good, too. Depends on what each person considers too bitter/radishy, and how much you put in. Daikon was one of my fav oden ingredients.

>>21469569 (OP)
grate them and mix the grated daikon with some togorashi, chili flakes, soy sauce, ponzu, lemon or whatever seasoning you like. use it as a condiment for bbq or seafood or anything that just need a lift

>>21469569 (OP)
Imo they really shine in pickled form, my favorite types are mumallaengi or fermented in hot pepper sauce

Boil/steam/roast then mash like you would with potatoes. Salt, pepper, butter. Delicious.

If you have large enough vessels/containers, you can make a lot of daikon kimchi, that is nice IMO.
Or you can braise it, make sure to cut them into equal shapes so they cook evenly. I like to braise in a combination of chicken stock, lots of oyster sauce, some vinegar and sugar and little bit of Chinese cooking wine (not too much, it will turn bitter). Braise them until tender.

>>21469569 (OP)
Def pickle some of them so they preserve for future usage.

>>21469676
And of course, mind the saltiness with the stock and oyster sauce if you are using stock cubes. The liquid is ok to be quite salty by itself because the daikon will not absorb everything but don't over do it.

OP here, I just mixed up a batch of filling with ground pork, grated daikon, green onion, ginger, + asian flavoring.

I got some pizza dough that didn't rise well.
Gonna use that for some perogie wrappers.

Only managed to use 1/3 of one daikon, and I got half a dozen of these things

>>21469664
>>21469679
That's a good idea. I got way too much to eat fresh.

>>21469669
Gnocchi analogues are also an option and are pretty nice.

>>21469707
Never thought of that. Cool.

>>21469707
What is a gnocchi analog?

>>21469740
>analogue noun
>something that is similar or comparable to something else
i.e. dumplings similar to gnocchi but using parsnips instead of potato/cheese

>>21469569 (OP)
Nice fake story. Pathetic attempt at engagement farming.

>>21469964
>having vegetables counts as fake on /ck/ now
Lol

>>21469569 (OP)
they're great steamed, pickled, grated, sliced into very thin noodles...

>>21469569 (OP)
believe it or not, these are also great as part of a mirepoix

>>21469569 (OP)
Get some carrots and do vietnamese pickles, they're super tasty and easy. they'll probably smell like farts tho.

>>21469569 (OP)
They make a great puree

make kimchi out of them

>>21469569 (OP)
Pan-fried Turnip Cake (Daikon Mochi)