Do You Daikon?

[DS fan]

I've bought just regular red radishes and boiled them in chicken broth, then mash them up and they are a great potato substitute. The spicy radish flavor is gone when you boil them. I bet if I boiled them. Let them cool and then cut them in half they would be great in a mock potato salad

 

[bearmom]

I kept reading about them, and finally found them (I think they are at the nearest market too but I couldn't find them there, and think they were called something other than daikon).

I shredded it, put it raw in some liquid I took from my saurkraut (real fermented kraut - the kind with tons of probiotics, not the storebought vinegar stuff) and marinated that in the fridge for just a day.

Loved it. I'll try it done similarly again, but with different marinades and dressings.

 

[Munchkin]

First real experiment. Daikon hash browns. I diced them up and tasted them raw. Tasted like a mild radish to me. Sat and thought about what I could do to make it taste more potatoey. I dumped it in a pot, added some pepper and chicken bouillon powder and boiled for about 15 minutes. It did taste a lot more like a potato. I drained it in a collander over night and squeezed out all the liquid I could the next morning. Then I put it in a big skillet with butter, oil, salt, and pepper and fried.

They did get brown but not really crispy. I thought they tasted pretty good. I served it up with a cheese omelet. My test subject was a low carber. He liked them and is willing to try my next experiment, Daikon 'Potato' Salad.

I do think adding bouillon powder was a good idea.

The best daikon I have found in Las Vegas is at Market 168 at Jones and DI. They also had great prices on knuckle roast and that may have been the best beef I have ever eaten. In that same strip mall is a Russian grocery that has veal bologna, Armenian coffee, chocolate to die for and other amazing things too. AND OMG...Gypsy Bacon! If you are going anyway, check it out!

 

[Jo777]

Sadly I've never found any low-carb replacement for the crispy potato.. I do like using turnips, rutabaga (bit higher) and have also roasted radishes in the oven, just like roasting all the other veggies- oil, high heat.. till done. For flavor- turnips cut in 50/50 or so with potatoes is a good way to get the carbs down while keeping flavor up. Daikon I've only till now had raw in various ways. Bet roasted & mashed, would work like turnips.