Daikon radish

(Wendy LaCroix) #1

Just wondering what the opinions would be of the daikon radish? We used this to make a chowder and it was awesome! No one knew there were no potatoes! But my concern is I believe it grows underground and I thought that type of food was not good for keto. Can someone give me some feedback on this? I’m hoping it’s ok because it was perfect as a potato substitute. Lol :crossed_fingers::crossed_fingers:

(Sophie) #2

I think it’s a great sub. I like the mild flavor, only wish it wasn’t as rare as chicken teeth where I am! :smile:
I did find this info for you…

https://ndb.nal.usda.gov/ndb/foods/show/488049?manu=&fgcd=&ds=&q=DAIKON%20RADISH%20NOODLES,%20UPC:%20854340007096

(Brian) #3

I’m growing some in the garden right now. They are awesome! And it’s not like they’re hard to grow. I’ve had some that I used along with cauliflower and a few red radishes to make some “hashbrowns”. They are really good. They don’t have the bite that red radishes have. Nice and mild, good flavor, but very seasonable, I guess a lot like potatoes.

(Anne) #4

I want to try more stuff with daikon radishes! I saw a recipe for roasted red radishes where the blogger (and comments!) Claimed they are a lot like roasted potatoes. They are NOT the texture was close but after a low and slow roast they were super bitter. Blech. I ended up tossing them cold the next day with an avocado oil greek dressing and some feta cheese. Eatable, but not something I’ll seek out again!

(Todd Allen) #5

Only the bottom half grows underground.

(Brian) #6

I’ve had similar experience with the little red radishes we’re so used to seeing. It’s why I decided to grow some daikon radishes. I have yet to see them in a store but I did see them by the 50 pound bag at a produce auction I attended a few years ago somewhere near Leola, PA. I wish I had a bag of those to play with since they went cheap. Didn’t realize at the time that I’d be wanting some.

I haven’t had enough of them to really try a mock potato salad but it’s on my list of stuff I’d like to try.

#7

I usually use red radishes instead, because they are cheaper and more easily available. But I do like using slices of daikon radish as a substitute for scalloped potatoes.

I just did a meal prep the other day and used quartered red radishes in it. Just like little chunks of potato. It amazes me how most of the “radish” bitterness is gone when they are baked for a while.

(KCKO, KCFO 🥥) #8

I find more paleo folks being concerned about undground growing than ketoers. As long as you keep your desired carb limit, you can pretty much eat whatever veggies you want and stay in ketosis. I have had an occasional carrot, turnip, and radishes without any ill effects whatsoever.

(Brian) #9

Me too. They’re infrequent and small quantities.

(Sophie) #10

My brain just exploded with ideas, thank you! God, I can’t remember when the last time I had anything similar to scalloped potatoes. I may have to do some mining around here. Maybe I’ll start with asking my Publix to stock it. :thinking:

(Anne) #11

I found a recipe for scalloped turnips I’m going to try soon. It’s from a non keto food blogger, but is sort of naturally Keto and I’m hopeful it will turn out well! I tried to do scalloped kohlrabi a couple years ago but it didn’t absorb any moisture so… it turned out very soupy and odd and didn’t reheat well the next day!

(Sophie) #12

Yes, I have an old recipe for scalloped turnips from my lo-carb years but haven’t made it in eons. I think the daikon might be a better substitute…so many ideas!

(Anne) #13

I actually picked up turnips and kohlrabi and a couple carrots today to make a low carb version of lobscouse which is a Norwegian dish my mom and grandma always made when I was a kid. Its normally coarsely mashed boiled potatoes, turnip and carrot (sometimes onion) with lots of butter and salt pork. My
grandma used spam in place of salt pork because she said they taste the same! I’m swapping kohlrabi for the potatoes.

(Sophie) #14

Ooooh, post the recipe! I adore revamped traditional dishes. :+1:

(Anne) #15

Oh man it’s really not even deserving of the name recipe! Chop up a few kohlrabi, a few turnips, and one or two carrots, and an onion if you like them. Boil in salted water till they are soft, drain and mash so theres still chunks, not super creamy. Add a nice big hunk of butter, and a can of spam chopped up. I usually brown the spam in a pan first, because it tastes better! Lots of salt and pepper too, no other spices because Norwegians don’t roll that way. You can add some heavy cream as well as you mash but that’s really just to up the fat, since you’re not going for whipped or smooth mash.

It was usually a winter meal when I was a kid, but the weather has been super rainy and gross and I’m feeling nostalgic so I found myself wanting it again!

Oh, and make sure you have real purple and white turnips, not the big waxed rutabagas which are more carby but called turnips in some places! We actually used rutabagas when I was a kid.

(Transplant West) #16

Daikon radishes mellow as they age. I grew them years ago on Macrobiotics, super BITTER right out of the ground. Looking forward to trying cooking them as mentioned here. I’ve been using a few sliced radishes to eat dip type sides to break fast. Love them on smoked fish dip. Pork rinds were getting old as snack.

(Brian) #17

I didn’t know that! Good to now, though.

Maybe there a little like sweet potatoes… not so great fresh out of the ground, much better aged for a while.

(KCKO, KCFO 🥥) #18

Do you have any aAsian markets around you, they almost always have it. Heck, around here in the Front Range of CO, all the regular groceries have daikon. We also have lots of Asian immigrants tho.

(Sophie) #19

I’m friggin lucky to have a carniceria that sells chicarones and ready to grill beef fajitas! Now, if I was back in Chicago… but I wouldn’t trade that for the winters, even though China Town was super cool and just around the corner! C’est la vie.

(Brian) #20

So how did a Chicago girl end up down in these parts??