Fat-dissolving vegetables

Need to lose weight or lower your blood cholesterol? Chinese medicine recommends the following vegetables to dissolve fat and get your cholesterol up to par:

* red radish
* daikon radish - daikon is larger and milder than its relative, the red radish. Use the daikon as you would a radish. It may be served raw in salads or grated for use as a condiment (use a cheese grater and grate just before serving), pickled, or simmered in a soup
* turnip
* onion
* green onion
* leek - a plant allied to the onion, having a cylindrical bulb and leaves used in cooking
* shiitake mushroom - a large, meaty, black or dark brown mushroom, native to eastern Asia and frequently used in Japanese and Chinese cookery.

Try this recipe for Braised Red Radishes. When braised, the white flesh of the radishes turns light pink and the sharpness fades. What's left is the pure flavor of the radish. This recipe serves 4 as a side dish:

* 20 medium radishes, leaves, stems, and rootlets removed (about 1 lb when trimmed)
* 1 tbsp unsalted butter
* 1 medium shallot, minced
* 1/2 c vegetable stock
* 1 tbsp honey
* 1 tbsp minced fresh parsley leaves

Unless very small, halve the radishes length-wise from stem to root end. Melt the butter in a large saute pan. Add the shallot and saute over medium heat until softened, about 2 minutes. Add the radishes and stir, cooking until well coated with butter about 1 minute. Add the stock and honey, then cover and cook about 10 minutes until the radishes are tender but not soft. Remove the cover and season with salt to taste. Simmer to allow any juices in the pan to reduce to a glaze, about a minute. Garnish with parsley and serve immediately.

Wellness With Angela