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Daikon marinated in carrot juice and yoghurt whey

Every recipe by Nico Boreas contains one unexpected ingredient. This one uses whey, the liquid by-product drained off from yoghurt suspended for hangop. It has a fresh and lightly acidic flavour.

Recipe by Nico Boreas, Sabero restaurant, Roermond, the Netherlands.

Recipe per piece.

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Allergens and dietary requirements

  • Cow's milk
  • Lactose
  • Vegetarian

Ingredients

1
daikon
300
ml
carrot juice
100
ml
whey

Scale recipe

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