And ‘can a radish really impersonate a potato?’. I mean, raw radishes are anything but potato-like: spicy, bitter, and totally juicy. But when cooked in olive oil until silky smooth, something magical happens and the result is actually rather extraordinary.
Also note that using daikon radishes here is infinitely easier (you know, the long whites ones!), as you simply peel and slice. While for the small red ones there’s a whole load of trimming and prepping needed (takes roughly 4 times as long!).
LOW CARB & KETO FAUX-TATOES (WITH RADISHES!)
COURSE: SIDE DISH CUISINE: MEDITERRANEAN, SPANISH KEYWORD: KETO, LOW CARB, PALEO PREP TIME: 15 MINUTESCOOK TIME: 1 HOURTOTAL TIME: 1 HOUR 15 MINUTESSERVINGS:
4
SERVINGSCALORIES: 350 KCAL
Radishes have never tasted this good (and so potato-like)! With this unique cooking method, expect true keto faux-tatoes: silky smooth yet lightly crisp!
INGREDIENTS
1 1/2-2 cups extra virgin olive oil *
1 daikon radish (roughly 1 1/2 lbs), peeled & sliced crosswise
1/4 medium white onion very thinly sliced crosswise
kosher salt to taste
freshly ground black pepper to taste
INSTRUCTIONS
Heat up olive oil in a skillet or dutch oven over medium heat until it begins to simmer. Turn your heat down to low and add in the radish and onion slices, seasoning with a bit of salt as you layer them. Stir occasionally until tender, silky smooth and fully cooked (40-60 minutes, depending on size and thickness). Feel free to slice them ultra thin and cook them longer for crisp edges!
Drain the radishes and onions once cooked (you can discard the onions if you wish) and enjoy!
RECIPE NOTES
*No need to use anything fancy or splurge, as long as it's extra virgin and cold pressed (and you like the taste) you're good to go.
And if you're looking to hide the olive oil taste a bit, you can always use a neutral one (such as Bertoli extra light); just keep in mind they're more refined.
Also keep in mind that I've noticed the amount of oil you need depends on how thin you slice your radishes (duh?); so start with the lower amount and you can always add more (or cook in batches).
Please note that nutrition facts are a bit tricky to estimate for these (calorie and fat-wise, as it depends on how much oil they soak up). In my experience a little over half of the olive oil gets left behind.