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Thread Number: 86322
/ Tag: Recipes, Cooking Accessories
Low Carb/Keto: Red Radishes (Roasted or Steamed or Boiled) |
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Post# 1109012 2/21/2021 at 13:46 (1,153 days old) by Frigilux  (The Minnesota Prairie) |
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I detest red radishes. Have never cared for the bitter, sharp, peppery taste of them.
Then I discovered a recipe for Roasted Red "Potatoes" using radishes. Simply top and tail them. Cut small-to-medium sized radishes in half; large ones into quarters. Toss with olive oil and your favorite seasonings, spread them out on a foil or parchment-covered rimmed baking sheet and roast at 425 degrees for 30-40 minutes. Turn most of them cut side up on the baking sheet so they brown nicely. They're awesome! When roasted, steamed or boiled, the flavor mellows out and leaves you with what tastes--and looks--like chunked baby red potatoes. Have made "potato" salad with them, using my Mrs. Gerry's-style recipe. Delicious. If boiling them check for doneness after about 5 to 7 minutes by piercing them with a paring knife. Have roasted them several times a side for chicken, roast beef, or a classic American full breakfast. While cauliflower works well as a substitute for mashed potatoes or rice, radishes have become my go-to for other applications. Super low in carbs. Six medium-sized radishes contain only three grams of carbs. Anyone else have experiences and/or recipe ideas for them? | ||
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Post# 1109016 , Reply# 1 2/21/2021 at 14:10 (1,153 days old) by RP2813 (Sannazay) |
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Post# 1109037 , Reply# 2 2/21/2021 at 18:34 (1,152 days old) by SudsMaster (SF Bay Area, California) |
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Who knew that roasted radishes become as bland as potatoes?
Me, I usually add sliced or chopped radishes to fresh salads. Never occurred to me to cook the little buggers. I'll have to try it; but they probably will be steamed or stir-fried. I don't mind at all the peppery taste of radish. I think it adds flavor to salads. Sometimes it can be a bit much, but judicious use of oil and vinegar tends to mute it. And, also, ripe sweet tomatoes. Another thing to try is the radish greens. Usually they are too full of grit for me to want to eat raw. But rinsed well and stir fried, they might be OK. | ||
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Post# 1109061 , Reply# 3 2/21/2021 at 21:49 (1,152 days old) by Frigilux (The Minnesota Prairie) |
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Ralph- I don’t have an air fryer, but would expect you’d get good results “roasting” radishes that way. You may still want to give them a light toss with olive oil. I’ve never tried roasting them totally dry. I should do that with a few radishes and see what happens.
Rich- I’d advise steaming rather than boiling, as the skins (as well as the water) turn a light purple when boiled. I boiled them for potato salad simply because that’s how I’d cook actual potatoes. I want to try steaming them with a few tablespoons of water in the microwave. I’ve also seen recipes using thinly sliced raw radishes in place of sliced potatoes for ground beef & potato casseroles, as well as deep-fried “potato chips,” slicing the radishes very thinly with a mandoline. I’m glad I discovered these new uses for naturally low-carb radishes! One tires of constantly using cauliflower in lieu of potatoes and rice. Great to have another option; and all the more surprising given that I hate raw radishes. | ||
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Post# 1109072 , Reply# 4 2/21/2021 at 23:24 (1,152 days old) by RP2813 (Sannazay) |
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Thanks Eugene. A light coating of olive oil spray or tossing in oil to lightly coat is always advised when using an air fryer, so we're already doing that. I do think I'm going to buy a can of olive oil spray though. It's easier to use and you use less of it that way. The air fryer's temp setting only goes up to 400, but that's plenty hot with the convection action and I suspect it would get the job done in 20 minutes or less. | ||
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Post# 1109092 , Reply# 5 2/22/2021 at 04:56 (1,152 days old) by foraloysius (Leeuwarden, Friesland, the Netherlands) |
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Eugene
Have you tried resistant starch? It's created in potatoes and pasta by cooking it and cooling it off a day before consumption. Apparently that can help to keep the blood sugar levels low. Here's more about it:
hopkinsdiabetesinfo.org/what-is-... | ||
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Post# 1109416 , Reply# 6 2/24/2021 at 14:59 (1,150 days old) by Frigilux (The Minnesota Prairie) |
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Post# 1109459 , Reply# 7 2/24/2021 at 21:07 (1,149 days old) by kevin313 (Detroit, Michigan) |
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Hi Eugene,
I like to take a fresh bunch of radishes, wash them and the radish greens. The trim the stem and the root off the radishes, slice them in half. Put a couple tablespoons of butter in a large skillet, add the radishes and some S&P, and saute for about 10 minutes. The skins will go from red to light pink, and the radishes will be some very mellow in flavor. Transfer to a heat proof bowl and keep in a warm oven. Then toss another knob of butter in the pan and throw in the greens with some S&P. They will saute down (like cooking spinach or any other green). Once they are wilted and tender, add them to the cooked radishes and enjoy. A great side dish! | ||
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Post# 1109484 , Reply# 8 2/24/2021 at 23:54 (1,149 days old) by Frigilux (The Minnesota Prairie) |
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That sounds great, Kevin. I hadn't paid any attention to radishes in the produce section for years. Now I'm buying a bag every week. Our HyVee (only store in town) has only bagged radishes that have already been trimmed of their greens.
We have a nice farmers market downtown on the courthouse square twice a week during the summer. Will check there, as well. | ||
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