This is a must try recipes that is so easy that even your dad who fails in the kitchen can make it without hassles. Most root vegetables (potatoes, beets, carrots) are not edible in high quantities for people following a keto way of eating. Daikon radishes are a notable exception!
There are multiple reasons to embrace the daikon:
- They have a mild, versatile flavor.
- They are cheap, most typically about $1-1.50 per pound.
- They are a great crop to use in rotations to replenish soil. Due to their propensity to grow with thick roots deep into soil (over two feet!), they are considered sustainable farming-friendly.
- They have a fraction of the net carbs of potatoes – 8.3 g net carbs for one pound daikons vs 70 g net carbs for one pound potatoes.
- They are easier to peel than potatoes, as they have more regular shapes and fewer curves. Minor point for some people, but for slow peelers like me, I’ll take whatever small benefit I can.
I have successfully used daikons in two recipes as a potato substitute. My first recipe used a large amount of cheese, herbs, and garlic in a roasted scalloped potato-like recipe. My family – some of whom are from the Midwest and obsessed with potatoes – loved this recipe and did not know I did not use potatoes. But the switch made this a perfectly keto-friendly dish that the whole family could enjoy at Thanksgiving.
That recipe was a smash hit, but it also takes a lot of preparation time. It’s great for special occasions, and I’ll make sure to make and post it the next time my potato-loving aunt comes to visit, but it’s a bit complicated and not for routine use in my time-pressed household. So there I found myself, stuck in the time of the coronavirus quarantine, craving comfort foods. I settled on trying a mashed daikon recipe.
I happened to also make a whole chicken in a crockpot at the same time, so I snuck the daikons in the bottom of the crockpot and trusted them to come out soft and ready to mask. This alerted me to something important about daikons: sometimes, they smell bad. Like farts, or sulfur. I mean…I thought my toddler had a dirty diaper after they have been in the crockpot for about an hour, and that smell stayed in our house the whole time those daikons were roasting in the crockpot.
Now, daikons do not always emit such a sulfurous scent. When I made my prior roasted scalloped daikons, there was no offending smell. And the smell dissipated once the daikons were stored in the refrigerator. I find the smell acceptable given the benefits of the daikon and its amazing job as a potato-substitute.
- 2 lbs Fresh Daikons
- 2 tbsp Parsley
- 1 tbsp Rosemary
- 0.5 tbsp Thyme
- 1 cup Heavy Whipping Cream
- 1 tsp Salt
- 1 tsp Pepper
- Preheat the oven at 350°F (176°C).
- Cover a baking sheet/pan with aluminum foil and set aside.
- Peel the daikons and cut into rounds, roughly 2 inches thick.
- Drizzle with extra virgin olive oil and salt. Hand toss them to evenly distribute oil and salt.
- Evenly space the cut daikons on the baking pan and roast them in the oven for 60 mins or until they can be easily pierced with a fork
- In a medium sized bowl, add the herbs (parsley, rosemary and thyme) and heavy whipping cream
- Introduce the roasted daikon pieces and mash until they have a consistency similar to mashed potatoes
- Use a hand blender instead of a masher to make the mixing of ingredients easier.
- Add additional cream if the daikons are appearing dry/chunky.