Category Archives: Radishes aka Potatoes

Keto Daikon Tartiflette

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Keto Daikon TartifletteKeto Daikon TartifletteKeto Daikon TartifletteKeto Daikon TartifletteKeto Daikon TartifletteKeto Daikon Tartiflette. I am making this recipe available because…drum roll please…I had absolutely all the ingredients in hand and at the ready including Creme Fraiche that I just happened to make last week. I have changed nothing except to replace Yukon Gold potatoes with Daikon Radish so you are going to get pretty much the real deal here. I have made no secret that where, and when possible, I will shamelessly substitute low carb ingredients from someone else’s high carb recipe which I have done here. This Keto Daikon Tartiflette is simply the essence of Keto~LowCarb food at its finest.

When I first saw the recipe it was touted as an après ski dish so, we’ll let it rest on that but if I were you, (and I’m not) I would use this as a side dish with any meal featuring meat. There are many good cheese substitutes which I have added to the Notes.  A few last words; keto daikon tartiflette is easy to make and to-die-for good.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Daikon Tartiflette
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Ingredients
  1. 8 Oz. Raclette Cheese + More If You Deem It Necessary (Please See Notes)
  2. 2 Lbs. Daikon Radish
  3. 8 Slices Thick-Cut Bacon
  4. 1 T Fresh Thyme Finely Chopped
  5. 2 t Garlic Paste
  6. 1¼ t Salt (Divided)
  7. ½ t Pepper
  8. 1 Medium Onion
  9. 1 C Heavy Cream
  10. ½ C White Wine
  11. Crème Fraîche Or Sour Cream (Optional)
Instructions
  1. Depending on circumference size, peel then cut daikon radish into ⅛” half-moons or into 4 pie shaped pieces if daikon is large. You want bite size pieces.
  2. Par boil, cook to tender, and drain.
  3. Meanwhile, cut bacon into ¾” pieces, fry until mostly crispy, and drain leaving 2 T grease in pan.
  4. Cut and add medium chopped onion to bacon fat, add ½ t salt, and cook until softened & just barely browning.
  5. Add thyme and garlic and cook about 1-2 minutes.
  6. Add wine, reduce by half, stir in heavy cream, pepper and last ¾ t salt, reducing only slightly.
  7. Add potatoes and blend all to combine.
  8. Put ½ of potato mixture into an 8”x8” glass baking dish, top with 1/2 bacon, topped with last of potatoes and finally last of the bacon.
  9. Arrange cheese to top and if using a rind cheese, top with rind side up.
  10. Bake at 375° about 15-20 minutes or until bubbling and very lightly browned.
  11. Let rest 10 minutes.
  12. Top with crème fraiche or sour cream if using.
  13. 8 Servings
  14. 263 Calories, 10.0g Protein, 22.3g Fat, 6.0g Carbs, 2.0g Fiber, 4.0g Net Carbs
  15. 6 Servings
  16. 351 Calories, 13.3g Protein, 29.7g Fat, 8.0g Carbs, 2.7g Fiber, 5.3g Net Carbs
Notes
  1. If you look up this recipe on the internet it calls for Reblochon Cheese which, very sadly, is not available in the US. Its been used in Europe since the 14th Century but no again, not here (you know raw, unpasteurized milk & silly stuff like that) so here are a few subs you can use.
  2. I used Raclette. You can also use a Camembert, or Brie as both rinds are eminently edible and melt. Both Gruyere & Emmenthal may be used as well as Fontina. (Without the rinds).
  3. Any meltable cheese will work but but...there are some that are better than others and please DO NOT cheddar.
  4. You may get a couple more servings per this recipe.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Zucchini Mushroom Daikon Casserole

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Zucchini Mushroom Daikon CasseroleZucchini Mushroom Daikon CasseroleZucchini Mushroom Daikon CasseroleZucchini Mushroom Daikon CasseroleZucchini Mushroom Daikon Casserole. I know that casserole dish looks like it has gone through the Boer War because it has. It was my mom’s long before I got it is 1992.  As I write this recipe I have had three portions of it with the 4th waiting in the wings. (I only made ½ the recipe). This casserole is all about the protein and fat and has nothing to do with calories and if anyone cares the carbohydrates are 3% of the total.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Zucchini Mushroom Daikon Casserole
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Ingredients
  1. 3 Zucchini
  2. 1½ Lb Daikon Radish
  3. ½ Lb Mushrooms
  4. Small Yellow Onion
  5. 3 Eggs
  6. ½ C Ground Pork Rinds***
  7. ½ C Parmesan Cheese
  8. 4 Oz Provolone
  9. 4 Oz Shredded Mozzarella
  10. 1 t Salt
  11. ¾ t Pepper
  12. 1 T Olive Oil
  13. ½ C Sour Cream
  14. ¼ C Fresh Chives
  15. 1 t Butter
Instructions
  1. Preheat oven to 350°
  2. Grate Daikon Radish and blanch about 5 minutes.
  3. Drain and squeeze, squeeze, squeeze & put into a large mixing bowl.
  4. Grate zucchini, put into another bowl, sprinkle lightly with salt, toss well, & let sit for 15-20 minutes.
  5. Drain and squeeze, squeeze, squeeze.
  6. Mix pork rinds & Parmesan cheese and set aside.
  7. Dice onion & mushrooms and sauté until softened & fragrant. Set aside.
  8. Grease 8” casserole dish with 1 t butter, put in enough pork rind mix in bottom and coat including the sides. Dump any left-over back into original.
  9. Mix radish & zucchini and squeeze one more time. Do not rinse out any salt from the zucchini.
  10. Beat eggs, add salt & pepper & beat again, add to radish & zucchini, and mix well.
  11. Put half of mix down into dish, and sprinkle with onions & mushrooms.
  12. Sprinkle with Mozzarella and lay in sliced Provolone on top.
  13. Put on last half radish mix, smoothing top, sprinkle on last half pork rinds & drizzle with olive oil.
  14. Bake 40-45 minutes & allow to rest on counter for 10-20 minutes before serving.
  15. Top with sour cream & fresh chives.
  16. 8 Servings
  17. 277 Calories, 19.9g Protein, 18.4g Fat, 9.3g Carbs, 3.2g Fiber, 6.1g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Daikon Radish O’Brien

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Low Carb Daikon Radish O’BrienLow Carb Daikon Radish O’BrienLow Carb Daikon Radish O’Brien is a particularly versatile dish and will go with just about any meats. But where it really shines is with eggs for breakfast, which I eat for dinner. I call them super glorified hash browns and can also be used with left-over Prime Rib, Pulled Pork, or Lamb mixed in for a fabulous hash.  Wonderful served for breakfast on Christmas or Thanksgiving to kind of curb small appetites that may be trying to get into early morning candy but certainly sophisticated for the older palate. Don’t know it you can tell by the pictures but the radishes are cut to Brabant size.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Daikon Radish O'Brien
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Ingredients
  1. 2¼ Lbs Daikon Radish Cubed To Brabant Size
  2. ½ Lb Thinly Sliced Or Quartered Mushrooms (Optional)
  3. ½ Medium Yellow Onion Small Dice
  4. ½ Red Bell Pepper Small Dice
  5. ½ Yellow Bell Pepper Small Dice
  6. ½ Orange Bell Pepper Small Dice
  7. 3 T Olive Oil
  8. 4 T Butter
  9. 1 t Paprika
  10. 1 t Salt
  11. ¼ t Ground Pepper
  12. 2 T Green Onion Tops (As Garnish)
  13. 2 t Garlic Paste*** (Optional)
Instructions
  1. Peel Radish.
  2. Cut into approximate ½" cubes.
  3. I cut mine into ½" rounds, then into ½" strips for French fries, and then turn again for cubes.
  4. Parboil until fork tender, just like you would any potato.
  5. Drain well in a strainer.
  6. Cut all vegetables.
  7. To a large skillet add 2 T Olive Oil & 3 T Butter, heat to medium, add daikons and sauté cooking to a light brown, tossing every 4-5-minutes. They will take a while and it is the nature of the beast. Sprinkle with salt, pepper & paprika & mix well.
  8. In smaller sauté pan add remaining fats & vegetables and cook until just tender.
  9. Add veggies to daikons, mix well, taste, and correct any seasonings.
  10. 8 Servings
  11. 107 Calories, 3.2g Protein, 8.3g Fat, 8.3g Carbs, 3.5g Fiber, 4.8g Net Carbs
  12. 6 Servings
  13. 143 Calories, 4.1g Protein, 10.7g Fat, 11.0g Carbs, 4.6g Fiber, 6.4g Net Carbs
Notes
  1. I have given you a couple of optional ingredients because depending on what you may be eating with, this versatile side dish they can be added flavor. I happen to like mine with mushrooms and if you make them plain you can always add garlic later.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Daikon French Fries

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Daikon Radish French FriesDaikon Radish French FriesDaikon Radish French FriesKeto Daikon French Fries and I can not imagine any recipe more simple than this. Potatoes have been a staple the world round for 1,000’s of years, the daikon radish, probably a long time later but I know for sure, as a diabetic, it has been good to me. Who knows, maybe if enough people ask for them in grocery stores someone would come up with a way to mass produce keto daikon French fries but until then…you can make them for yourself. Just a little TIP: Unlike potatoes, Daikon Radishes do not turn brown. They have the thinnest skins imaginable and yet can last for weeks, unpeeled, in the fridge.

All my many other Keto~LowCarb Daikon Or Red Radishes As Potatoes Recipes may be seen here.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Daikon Radish French Fries
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Ingredients
  1. Daikon Radish (Allow 4"-5" Per Person Depending On The Diameter
  2. Salt + (Pepper If Wanted)
  3. Butter
  4. Yep, Them's The Ingredients.
Instructions
  1. Peel Daikon and cut into less than ½” strips. Yep, that's it.
  2. Put fries into water and parboil until tender.
  3. Drain well and put into a saute pan with lots of butter or tallow if you've a mind to and yes, Ghee also works well too.
  4. Cook on medium-low until just beginning to brown.
  5. This is not the time to hurry them.
  6. When browning, stir to turn and continue every 4-5 minutes until desired brownness has be achieved.
Notes
  1. Yes, on occasion I have been known to add ketchup and or hot sauce on them.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/
Radishes aka Potatoes

All Things Daikon Radish

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Low Carb Daikon RadishLow Carb Daikon RadishLow Carb Daikon RadishAll Things Daikon Radish. Or…in my keto~lowcarb diabetic world…potatoes. Since going lowcarb and after having been diagnosed as diabetic 12 years ago, I have been using daikon and red radishes as my potato substitute with spectacular results and I am sharing them all below. Never could there have been a more well designed vegetable than the Daikon Radish, not only for you low-carbers but especially for all you diabetics. They can be used and cut in so many ways it’s not even funny. In stews, as French fries, in casseroles, in soups, in salads, pickled, desserts,…hope you are getting the idea. There is no way, after eating these, that you should miss potatoes eating Keto-LowCarb, and the absolute best thing about using daikon radishes in place of potatoes is that they take on any flavor you want them to. Savory yep, sweet yep, sour yep, that too. As you look at the pics & recipes notice how diverse & different they are. I am going to bet you will find a million ways to use the low carb daikon radish. There are more…whatever you can imagine. Below are many of the recipes on the site using the wonderful low carb daikon radish. So no matter which radish you choose either a daikon or red, they work equally well. They nearly all need to be parboiled just like any potato and instructions are included in the recipes.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Low Carb Daikon RadishLow Carb Daikon RadishLow Carb Daikon RadishLow Carb Daikon RadishLow Carb Daikon RadishLow Carb Daikon RadishLow Carb Daikon RadishLow Carb Daikon RadishLow Carb Daikon RadishLow Carb Daikon RadishLow Carb Daikon RadishLow Carb Daikon Radish

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Keto Andouille Daikon Stew

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Keto Andouille Daikon StewKeto Andouille Daikon StewKeto Andouille Daikon StewKeto Andouille Daikon Stew. Long ago I was looking for what I thought was the best and most authentic tasting Andouille sausage and the one pictured was it, and is to my taste. You are going to use the one you like best. I ordered 5 or 6 different sausages from Cajun Grocery and the one shown is what I found to be THE most authentic. Make no mistake, this stew is good, good, good and even better when served with my Cauliflower Grits and not to be confused with plain ole cauliflower rice although that will work too. The blackening seasoning is also what I use and the reason I like it so much is the blend. It’s heavy on thyme, not just all cayenne pepper.

I know many of you want recipes done in a crock pot but the great thing about this keto andouille daikon stew is, it is made quickly with no long simmering for hours. You know how stews can be. They tend to grow and in this case, you may be glad if you have leftovers. If you are looking for even more protein then 1-2 added pulled meat chicken thighs also might be good and…it will also tend to thicken your stew.

All my many other Keto~LowCarb Daikon Or Red Radishes As Potatoes Recipes may be seen here.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Andouille Daikon Stew
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Ingredients
  1. 2 Lbs Andouille Sausage
  2. 2 Lbs Daikon Radish
  3. 1 Lb Button Mushrooms
  4. 4 Slices Bacon
  5. 2 T Butter
  6. 1 Medium Onion Diced
  7. 2 T Garlic Paste***
  8. 3 T Tomato Paste
  9. 1-1½ t Cajun Spices (Your Favorite)
  10. 1 t Dried Thyme
  11. 1 t Liquid Smoke
  12. 9-10 C Water (Or Chicken Stock)
  13. 1-2 T Chicken Paste*** (If Using Water)
  14. ¼ t Guar Gum or Xanthan Gum > or < As Needed To Thicken A Bit. (Mine Are Mixed)
  15. 1 C Sour Cream
  16. ¼ C Green Onions
  17. Salt To Taste And Only If Needed
Instructions
  1. Peel, cut and put daikon radish in 5 C water, cover, and simmer until tender.
  2. Slice mushrooms about ¼” thick.
  3. Dice onions.
  4. Cut Andouille to bite size pieces.
  5. Cut bacon into ½” pieces and sauté until soft but not too crispy. Leaving fat in skillet, put bacon into large bowl.
  6. Add onion and sauté in bacon fat until softened. Add to bowl.
  7. Add butter to any bacon grease, turn up heat and sauté mushrooms until just beginning to brown. Add to bowl.
  8. Add andouille sausage to skillet and brown slightly. Add to bowl.
  9. Turn down heat, add tomato paste, garlic, liquid smoke and spices and cook 2-3 minutes.
  10. Add water from cooking the daikon, additional 4-5 C water, chicken base, and stirring to mix, simmer 4-5 minutes. Add kitchen bouquet if using and while whisking, slowly sprinkle in guar gum-xanthan gum to barely thicken.
  11. Add back bowl of cooked food to heat.
  12. Garnish with 2 T sour cream and sprinkle with green onions.
  13. 8 Servings
  14. 411 Calories, 24.3g Protein, 30.0g Fat, 10.8g Carbs, 2.6g Fiber, 8.2g Net Carbs
Notes
  1. I have shown two ways to cut your daikon radish and the idea is to have nice bite sized pieces.
  2. If you like really spicy stew you may add ½ t of cayenne pepper but for sure taste this before adding additional spices. The Andouille is (should be) spicy and so should your Cajun spices.
  3. If you like Worcestershire sauce then put it on the table and let people add their own.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Daikon Cucumber Salad

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Low CarbDaikon Cucumber SaladLow Carb Daikon Cucumber SaladLow Carb Daikon Cucumber SaladLow Carb Daikon Cucumber SaladKeto Daikon Cucumber Salad. This is probably one of the easier salads on the site and really all it takes is a little time to marinate three veggies while you go about the rest of your kitchen business. Recipe is for four and can be multiplied for more. This keto daikon cucumber salad was originally featured with Beef Tataki, it is so good, and I have fixed it so many times that I am making it a stand alone recipe. It has nearly zero calories but what makes it keto is the olive oil.

All my many other Keto~LowCarb Daikon Or Red Radishes As Potatoes Recipes may be seen here.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Daikon Cucumber Salad
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Ingredients
  1. 7-8 Inches Peeled Daikon Radish Sliced Paper Thin
  2. ½ Large Cucumber
  3. ½ t Salt
  4. 2 Shallots
Dressing
  1. 1½ T Olive Oil
  2. 2 t Sugar-Free Rice Wine Vinegar
  3. 2 t Tamari
  4. 2 t Just Like Sugar Brown*** (Or Sweetener Of Choice)
  5. ¼ t Pepper
Instructions
  1. Slice daikon radish, rinse under cold water, put into a bowl, salt, and add cold water to just cover. (This will soften the radish). When ready, squeeze out water. You will know it’s ready when the radish becomes translucent and very pliable. At least an hour and more time is fine as you want them to kind of fold over themselves.
  2. Slice cucumber, put into bowl, (no water), lightly salt and toss well. (This will soften cucumber). You will have a little cucumber juice left and I just add it to the vinaigrette cause…it tastes so good.
  3. Make vinaigrette, thinly slice shallots and put into vinaigrette. (This will soften shallots).
  4. Place down radish, then cucumber, top with onions and spoon on vinaigrette.
  5. Top with freshly ground pepper.
  6. 4 Servings
  7. 65 Calories, 1.2g Protein, 5.3g Fat, 4.3g Carbs, 1.6g Fiber, 2.7g Net Carbs
Notes
  1. If you do not have a mandoline I would discourage making this salad as you will not be able to cut the vegetables thinly enough by hand.
  2. The idea here is to have about a ⅓ cucumber to ⅔ radish ratio. Not set in any stone and just an approximate. It just makes for a prettier plate.
  3. Don't assemble until ready to serve.
  4. If you really want to up the flavor profile, and you have them, you might sprinkle on some black seeds. No, not black sesame seeds but real black seeds. (Nigella Sativa)
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Scalloped Daikon Radishes

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Keto Scalloped Daikon RadishesKeto Scalloped Daikon RadishesKeto Scalloped Daikon RadishesKeto Scalloped Daikon RadishesKeto Scalloped Daikon RadishesKeto Scalloped Daikon Radishes.  So…we had a new Eastern European Market open here in Portland, I went to see what it was about but what I was really looking for was veal-in any form I could get it.  No primal cuts of any kind but they did have veal sausages (what I would call real bratwurst or weisswurst) but I had never seen nor tasted veal baloney so I bought some.  Oh for heaven’s sake.  To best describe it I would call the consistency a combination of heavy cream and butter-it is that creamy-anyway to die for.  Just because I could, I also bought some black radishes and when I got home, I decided to use a combo of both, coming up with this keto scalloped daikon radishes recipe.  What? You ask. The recipe says daikon radishes.  Well, here’s the deal.  I did make it with the black radishes but they were large, a little tough, and took forever to cook, so I switched the recipe to daikon radish which will par-boil and soften in about 15-20 minutes or, about the same time it takes to boil potatoes for scalloping.

This Keto Scalloped Daikon Radishes recipe is a take on one of my old (cheap) college favorites. Back in the day and in my case the late 60’s, one of the least expensive foods you could buy were potatoes. At the time, potatoes were about .49 for a 10 lb. bag and ham was about .49 per lb. So if you think about it this recipe was a really inexpensive way to serve 4-6 hungry college students.  The recipe card calls for cubed ham since I’m pretty sure you won’t find veal baloney anywhere anytime soon.

All my many other Keto~LowCarb Daikon Or Red Radishes As Potatoes Recipes may be seen here.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Scalloped Daikon Radishes
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Ingredients
  1. 2 Lbs Cut ¹⁄₁₆" Sliced Daikon Radish. I Quarter Them After Slicing (On A Mandoline). The Idea Is To Have Pretty Much Bite And Evenly Sized Pieces.
  2. ½ Lb Good Quality Cubed Ham And Shaved Is Good Too. (No Water Added Ham If Possible)
  3. 4 Oz Shredded Gruyere Cheese (Cheddar Works Too but Gruyere Gives The Best Flavor)
  4. 1 Small Diced Onion
  5. 1½ C Heavy Cream
  6. ¼ C Green Onion Tops
  7. 1 T Butter (Divided)
  8. 2 t Dry Mustard Powder
  9. 2 t Chicken Base
  10. ¼ C Parmesan Cheese
  11. ¼ C Pork Rind Dust
  12. 1 t Pepper
Instructions
  1. When ready, preheat oven to 350°.
  2. Peel & slice daikon radishes, cover and simmer until fork tender 15-20 minutes depending on how thick you cut them. They should look translucent as the pic shows. Drain well and put into a large bowl.
  3. Quickly sauté ham in 1 t butter and add to radishes.
  4. Sauté onion in remaining butter until just softened and add to bowl.
  5. Add ½ cheese and green onions to bowl & mix well.
  6. Heat heavy cream, mustard powder, pepper, and chicken base & reduce slightly.
  7. Pour cream mixture into bowl and mix well.
  8. Mix Parmesan cheese and ground pork rinds.
  9. Put into glass casserole dish, top with remaining cheese, and top all with Parmesan cheese mix.
  10. Put into oven and bake until bubbly around all the edges and topping is lightly browned.
  11. 8 Servings
  12. 383 Calories, 8.5g Protein, 32.6g Fat, 4.5g Carbs, 1.1g Fiber, 3.4g Net Carbs
  13. 6 Servings
  14. 510 Calories, 11.3g Protein, 43.4g Fat, 6.0g Carbs, 1.5g Fiber, 4.5g Net Carbs
Notes
  1. I make this all at once so the ingredients are still warm and so that the topping will not over brown. You can easily let this all sit on the counter for a while but if it gets cold, turn oven to 325° so topping will not over-brown before casserole is finished heating.
  2. I needed to sprinkle paprika to take pictures for contrast, otherwise all I got was white which is why there is no paprika in the ingredients list.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Loaded Red Radishes

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Keto Loaded Red RadishesKeto Loaded Red RadishesKeto Loaded Red RadishesKeto Loaded Red Radishes.  Not long ago I did a recipe for Smashed Red Radishes and that recipe led to this one.  I’ll not bore you with how I got to them but you can read all about it on the other recipe.  Of course this is a take on what might be hashed brown potatoes with nearly none of the carbs and with a couple of eggs on top, and with some bacon or sausage, this makes a terrific power-punched breakfast or in my case, dinner.  After these keto loaded red radishes I will be done with red radish recipes, at least for awhile, and I am hoping you can see by now that they make a great, versatile potato substitute.

The only thing I can think of that they are no so good for is mashing.  They look like some kind of pink applesauce with salt, pepper, and butter.  Tasted great but it’s kind of hard to get past the look and your kids;  would probable think they were pretty nifty.

 

All my many other Keto~LowCarb Daikon Or Red Radishes As Potatoes Recipes may be seen here.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Loaded Red Radishes
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Ingredients
  1. 1½ Lbs Red Radishes Or About 3 Bunches
  2. 1 Small Slivered Onion
  3. ½ Lb Mushrooms
  4. Bacon Fat (Divided)
  5. 4 Oz. Shredded Cheddar Cheese
  6. 4 Strips Baccon Cooked And Crumbled
  7. ¼ C Sour Cream
  8. ¼ C Green Onion Tops
  9. Salt & Pepper
Instructions
  1. Cook and crumble bacon and save fat. Set aside.
  2. Cut Green onions.
  3. Sliver onions and sauté in 1 T of bacon fat. Set aside.
  4. Slice and sauté mushrooms in 2 T fat. Add to onions.
  5. Cut radishes into quarters , bring to simmer, cover for about 8-10 minutes or until just fork tender.
  6. Drain until radishes are dry and the residual heat should do this in about 10-12 minutes.
  7. Heat remaining fat to hot, add radishes, and fry until radishes are beginning to brown.
  8. Add mushrooms & onions mixture to heat.
  9. Salt & pepper.
  10. Top with cheese, sour cream, and sprinkle the green onions on top.
  11. 4 Servings
  12. 208 Calories, 3.8g Protein, 17.4g Fat, 8.9g Carbs, 3.8g Fiber, 5.1g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Smashed Red Radishes

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Smashed Red RadishesSmashed Red RadishesSmashed Red RadishesKeto Smashed Red Radishes.  Man are these good.  I had eaten at The Country Cat here in Portland and ordered the bacon duck meatloaf that came with onion, mushrooms & smashed potatoes.  Sadly, I gave them to a friend because I don’t eat potatoes but when I got home I thought they might be the perfect thing to do with red radishes.  Interestingly, I had done a couple of plain ole sous-vide eggs as a test and they were so good I was going to have them again with a sausage and some sautéed cauliflower rice. Oops, and plans changed.  I had some leftover meatloaf and also some of the house made restaurant sausage with a cheese spread we had ordered so what you see in the bowl are my leftovers, keto smashed red radishes, more of those unbelievable sous-vide eggs and wow, what a mélange of food flavors.

The smashed red radishes were supposed to be the star of the show, and they are, but the whole combo of foods was an absolute knockout. If you ever get to Portland, Oregon The Country Cat is what I would call “A Best Of PDX Restaurant”.  The chef owners Adam and Jackie Sappington have been featured on many of the foodie TV shows and are killer when it comes to butchering their own pork.  Anyway…

I will be making more of these in the very near future and the next time will be not only with mushrooms and onions but I will be topping them with cheese, bacon, sour cream, and green onions and calling them “loaded” so-the last sentence is just a heads-up.  Put a couple eggs on top, a side of bacon or sausage, and have at it for breakfast.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Smashed Red Radishes
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Ingredients
  1. 1½ Lbs Red Radishes Or About 3 Bunches
  2. 1 Small Slivered Onion
  3. ½ Lb Mushrooms
  4. 6 T Butter (Divided)
  5. Salt & Pepper
Instructions
  1. Sliver onions and sauté in 1 T of butter. Set aside.
  2. Slice and sauté mushrooms in 2 T butter. Add to onions.
  3. Cut radishes into quarters , bring to simmer, cover for about 8-10 minutes or until just fork tender.
  4. Drain until radishes are dry and the residual heat should do this in about 10-12 minutes.
  5. Heat butter to nearing brown, add radishes, smash, and fry until radishes are beginning to brown. Turn and repeat.
  6. Add mushrooms & onions mixture to heat.
  7. Serve with salt & pepper.
  8. 4 Servings 75% Fat
  9. 208 Calories, 3.8g Protein, 17.4g Fat, 8.9g Carbs, 3.8g Fiber, 5.1g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Red Radish Potato Salad

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Red Radish Potato SaladRed Radish Potato SaladKeto Red Radish Potato Salad.  No, and not made with any potatoes but you will never, ever know.  It looks like potato salad, it tastes like potato salad but…it has no potatoes-go figure.  The first “potato” salad recipe I put up was made with daikon radish but this is easier in that it does not take as long to cook red radishes and…it really does look like it was made with little red potatoes.  It’s summer now, lots of people are cooking out and picnicking, so this dandy little number is perfect timing.  Good with hamburgers, hot dogs, Fried Chicken, and the sky’s the limits.

For those of you who see that little bottle of Spike in the picture?  It is divine in this keto red radish potato salad, can be found in nearly all grocery stores and if you make egg salad it is the perfect blend of spices to add.  I listed salt below but if you have Spike I would use it~and do.

All my many other Keto~LowCarb Daikon Or Red Radishes As Potatoes Recipes may be seen here.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Red Radish Potato Salad
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Ingredients
  1. 1½ Lb Red Radishes Cut Into Quarters Unless They Are Small-Cut In Half (The Idea Is To Make Your Cuts Bite Size)
  2. 4 Chopped Hard-Boiled Eggs
  3. ½ C Finely Chopped Dill Pickles (No Garlic)
  4. ½ C Finely Chopped Celery
  5. ⅓ C Finely Chopped Purple Onion
  6. ½ C Mayo
  7. 2 T Yellow Mustard
  8. ½ t Paprika
  9. ½ t Salt
  10. ¼ t Dried Dill
  11. ¼ t Pepper
  12. ¼ C Finely Sliced Green Onion Tops (For Garnish)
  13. More Freshly Ground Pepper To Taste
Instructions
  1. Boil radish pieces 8-10 minutes or until fork tender. Cool in cold water & drain well.
  2. Put radish, eggs, pickles, celery & purple onion in large mixing bowl.
  3. In a smaller bowl add next 6 ingredients, mixing thoroughly.
  4. Add to radish mixture, blending thoroughly, and stick in the fridge for at least an hour-longer is better.
  5. Served garnished with green onions.
  6. Pepper to taste.
  7. 8 Servings
  8. 153 Calories, 3.9g Protein, 14.5g Fat, 3.7g Carbs, 1.6g Fiber, 2.1g Net Carbs
  9. 6 Servings
  10. 204 Calories, 5.2g Protein, 19.3g Fat, 5.0g Carbs, 2.1g Fiber, 2.9g Net Carbs
Notes
  1. This should be part of any picnicking venture you may undertake during the summer although, I will say it is good anytime.
  2. I want to say that I made this with red radishes for the authentic look but if you don't care about the redish look, daikon radishes are much less expensive and will taste EXACTLY the same.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Black Seed Red Radishes

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Keto Black Seed Red RadishesKeto Black Seed Red RadishesKeto Black Seed Red Radishes. Who’d a thunk something so simple to make could taste so good.  This was originally a dish made with potatoes and probably came from India.  Please don’t confuse black seeds with black sesame seeds because there is a world of difference and as you might imagine, with a little ginger and turmeric thrown in, tastes a bit like curry, (not really) but with no coconut milk.

Keto Black Seed Red RadishesKeto Black Seed Red RadishesIn most health discussions regarding black seeds (Nigella Sativa) you will see it being used as an oil but for our purposes we are using the whole seeds.  Besides being healthy, their taste is incredible.  They are used all over the Middle East and Africa and I have to say I am in love with the taste and sprinkle them prodigiously on all kinds of dishes. Notice how different they look from black sesame seeds, they are smaller, and have rather sharp, pointed angles.  Here are a couple of recipe pics showing how I use them. The first is an African Peanut Soup and the second is a Keto Lemon Tahini Mint Salad Dressing.  Keto black seed red radishes for a completely different and fabulously tasting vegetable side dish.

 

 

All my many other Keto~LowCarb Daikon Or Red Radishes As Potatoes Recipes may be seen here.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Black Seed Red Radishes
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Ingredients
  1. 1½ Lbs Red Radishes
  2. ½ Slivered Medium Onion
  3. 4 T Butter
  4. 2 t Crushed Garlic***
  5. 2 t Black Seeds
  6. ½ t Ginger Powder
  7. ½ t Fennel Powder
  8. ½ T Cumin Powder
  9. ½ t Turmeric Powder
  10. ½ t Salt
  11. 6 T Sour Cream
Instructions
  1. Quarter red radishes lengthwise as shown.
  2. Bring water to slow boil, add radishes, cover and cook 10-12 minutes or until fork tender. Drain.
  3. Heat butter, add black seeds, fennel, cumin, ginger, turmeric, and ginger. Cook for 1-2 minutes.
  4. Add onions and sauté until translucent, then add garlic, mixing well.
  5. Blend in radishes and salt.
  6. Serve with 1 T dollop of sour cream.
  7. 6 Servings
  8. 117 Calories, 1.3g Protein, 10.3g Fat, 5.0g Carbs, 1.5g Fiber, 3.5g Net Carbs
Notes
  1. Be careful using turmeric as it stains EVERTHING in its path. Not only your food but your hands and yes, sadly your clothes. You cannot get it out and I don’t care what anyone says. That's my story and...I'm sticking to it.
  2. Yes, and you can mix the sour cream into the radishes too. I didn't do it because I wanted you to see the beautiful colors before covering them.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/