Yummy....my new potato and onion substitute

food
(Steve) #21

I wonder if our local farmer’s market would have it up here in Canada (being a Mexican yam/turnip).

They make fries out if it!! :slight_smile: Poutine suddenly becomes a Keto food!! :slight_smile:

(Deb) #22

Hmmmm. Have to check with the experts I guess. I’m thinking we might be hard pressed to eat 100 grams of leeks. I’ll have to do some measuring.

(Steve) #23

Heh…I know - they still give a really nice flavour…and who doesn’t love onion strings?? :slight_smile:

You know what - someone should make a roasted daikon radish and leek soup!! (just tweak an existing potato leek soup recipe I’m thinking).

(Deb) #24

We’re on the same page!!! If the weather continues to be “winter-like” here in Connecticut :roll_eyes: it might make it to the weekend menu.

(Diane) #25

If you can find an Hispanic market, try looking for the Jicama there.

(Trish) #26

I live in Mayberry. The best I can hope for is the ethnic aisle at the grocer. :frowning:

(Steve) #27

You just might be able to grow them up here - if you planted them May 24th weekend (supposedly they need 150 days of warmth - so you’d be harvesting late September / early October - before the first frost.
https://www.amazon.ca/Richters-Jicama-Seeds/dp/B009NMF7WW/

They’re supposed to keep about 3 weeks in the pantry - just like potatoes…so you should be able to do a road trip somewhere and stock up. :slight_smile:

(Trish) #28

Oh Steve, you’re so funny. 150 days of warm. I don’t think summer will ever come again.

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the view out my windows rhe last few days.

(Steve) #29

Ok, you’ve got me curious about just where you are (we got dumped on this weekend as well). Heh…send me a PM. I’m in Kitchener.
Think out west they broke the record for most days below 0 that was set in 1966.

Likely going to be a cold summer because of the delayed spring. :frowning:

(Trish) #30

Just outside of Lindsay. So a few hours northeast of you only.
Don’t say we will have a cold summer. I hate the cold. :cry:

(Candy Lind) #31

Maybe they needed to cook a little more. Regular radishes hold on to their bite until they get good and tender; maybe the same would hold true for daikon. I’ve started buying red radishes to put in pot roasts and beef stews - the red fades to brown and the radish “bite” goes away, and they make a good little potato substitute. I really like them roasted in bacon grease at 400F until tender as a side dish.

(Steve) #32

Hey, made this last night / today. (Fried them up last night - but they weren’t going to go with my main, so I tossed them into the fridge to reheat today). Reheated them with some additional bacon grease (can only help the flavour, right?) :slight_smile:
Likely a combined hour at medium heat and the daikon was still a little crunchy. :frowning: I think next time I’ll bake them in the oven for an hour on 400F before throwing them in the pan with the onions - give them a head start on getting tender.
Food porn:

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(reheated in my 9" ceramic pan as the cast iron was busy with bacon & eggs) :slight_smile:

(Deb) #33

I have boiled them in the past. They stay cubed, don’t breakdown. You coud try that before frying them up. :blush: