Daikon in Beef Stew instead of Potato
 

I tried daikon yesterday and realized that it's something I used to have when I was a kid. Growing up in a Chinese family, I'd be disappointed to find out that the big hunks of white vegetable in the braised beef stew we had for dinner was not potato, but daikon (or in Mandarin, 'lo bo'). Now I know better. :)

Simmered in the broth, daikon turns soft, but not mushy, and soaks up all the flavours of the meet. I've also had it pickled raw, where it retains its crunchiness, but soaks up the brine.

Thanks, this is a great tip! I love making beef stew in the crock pot in the winter, but was wondering what I was going to use instead of potatoes. This is a good substitute, I will definitely give it a shot.