In this preparation, earthy daikon takes the place of more traditional roast chicken accompaniments like onion or squash. This recipe was inspired by a dish served at Le Vichyssois, a restaurant in Lakemoor, Illinois, near Chicago, and appeared in writer Elizabeth Pollock's article "Daikon, a Gentle Japanese Giant" (September/October 1996).
- 3 tbsp. butter
- 2 lb. daikon, peeled and cut into 4" sticks
- Salt and freshly ground black pepper
- 1 4-lb. chicken