Keto 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.
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- 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.
- ½ Lb Good Quality Cubed Ham And Shaved Is Good Too. (No Water Added Ham If Possible)
- 4 Oz Shredded Gruyere Cheese (Cheddar Works Too but Gruyere Gives The Best Flavor)
- 1 Small Diced Onion
- 1½ C Heavy Cream
- ¼ C Green Onion Tops
- 1 T Butter (Divided)
- 2 t Dry Mustard Powder
- 2 t Chicken Base
- ¼ C Parmesan Cheese
- ¼ C Pork Rind Dust
- 1 t Pepper
- When ready, preheat oven to 350°.
- 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.
- Quickly sauté ham in 1 t butter and add to radishes.
- Sauté onion in remaining butter until just softened and add to bowl.
- Add ½ cheese and green onions to bowl & mix well.
- Heat heavy cream, mustard powder, pepper, and chicken base & reduce slightly.
- Pour cream mixture into bowl and mix well.
- Mix Parmesan cheese and ground pork rinds.
- Put into glass casserole dish, top with remaining cheese, and top all with Parmesan cheese mix.
- Put into oven and bake until bubbly around all the edges and topping is lightly browned.
- 8 Servings
- 383 Calories, 8.5g Protein, 32.6g Fat, 4.5g Carbs, 1.1g Fiber, 3.4g Net Carbs
- 6 Servings
- 510 Calories, 11.3g Protein, 43.4g Fat, 6.0g Carbs, 1.5g Fiber, 4.5g Net Carbs
- 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.
- 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.