Low 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.
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- 2¼ Lbs Daikon Radish Cubed To Brabant Size
- ½ Lb Thinly Sliced Or Quartered Mushrooms (Optional)
- ½ Medium Yellow Onion Small Dice
- ½ Red Bell Pepper Small Dice
- ½ Yellow Bell Pepper Small Dice
- ½ Orange Bell Pepper Small Dice
- 3 T Olive Oil
- 4 T Butter
- 1 t Paprika
- 1 t Salt
- ¼ t Ground Pepper
- 2 T Green Onion Tops (As Garnish)
- 2 t Garlic Paste*** (Optional)
- Peel Radish.
- Cut into approximate ½" cubes.
- I cut mine into ½" rounds, then into ½" strips for French fries, and then turn again for cubes.
- Parboil until fork tender, just like you would any potato.
- Drain well in a strainer.
- Cut all vegetables.
- 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.
- In smaller sauté pan add remaining fats & vegetables and cook until just tender.
- Add veggies to daikons, mix well, taste, and correct any seasonings.
- 8 Servings
- 107 Calories, 3.2g Protein, 8.3g Fat, 8.3g Carbs, 3.5g Fiber, 4.8g Net Carbs
- 6 Servings
- 143 Calories, 4.1g Protein, 10.7g Fat, 11.0g Carbs, 4.6g Fiber, 6.4g Net Carbs
- 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.