2 tablespoons extra virgin olive oil3 tablespoons garlic, minced 2 tablespoons shallot or onion, minced 2 daikon radishes, peeled and sliced crosswise into paper-thin rounds Daikon radish greens, finely chopped 1 tablespoon dried basil 1 1/2 teaspoons dried thyme 1 cup water 1/2 teaspoon ground nutmeg 2 tablespoons butter Salt and pepper to taste 4 tablespoons sour cream Parmesan cheese, grated (optional)
Sauté garlic and shallot (or onion) in olive oil on low heat, and cook until tender. Add all other ingredients, except the sour cream and Parmesan cheese, and cook until liquid has almost completely evaporated. Be sure to cook the ingredients on low heat, as you want the greens to retain their bright green color. Taste-test a radish (allow it to cool first so you don't burn your mouth!); it should be pliable but still retain a bit of its crunch. When ready, remove from heat. Allow to cool a bit, mix in sour cream, stir thoroughly, garnish with Parmesan cheese, and serve.
Chef's Notes: Use a vegetable peeler to slice the radishes paper-thin; this is the best way to achieve this effect. It is important that the radishes are very thin because they need to cook at the same rate as the greens.