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Daikon is listed as a Salad Vegetable on the Allowable Foods List. It's also called Chinese Radish and can be found in Asian groceries or the International section of your supermarket produce area. The diakon is long and has a beige or light cream color. Don't pick the ones with brownish spots or the ones that look kind of wilted.
You can use turnips in place of the daikon. Either way, it goes well with roast chicken or roast beef.
Daikon Bake
4 servings
1 pound of daikon radish
1 tablespoon olive oil
1 tablespoon butter
1 garlic clove
1/2 teaspoon salt
1 tsp mixed dried herbs of your choice (can use fresh too!)
Wash and peel the daikon. Cut it into 3 or four pieces so they can fit your pot. Boil or steam them for about 15 minutes or until a knife inserted into goes in easily but meets with some resistance. Drain and cool.
While the daikon is cooking, chop the garlic. Sprinkle the salt on top. Using the side of your knife, mash the salt into the garlic until it forms a smooth paste. Set aside.
In a small saucepan, heat the olive oil. Add the butter. When the mixture foams, remove it from the heat and add the garlic paste. Set aside.
Slice the cooled diakon into thin rounds. Set aside.
Lightly grease an 8 x 8 inch pan. Pre-heat your oven to 400 degrees.
Put a layer of the sliced daikon on the bottom of the pan. Sprinkle with some of the dried herbs. Spoon some of the oil-garlic mixture on top. Put another layer of sliced daikon on top, sprinkle with more herbs and oil. Repeat until all the daikon is used. Alternatively, if you don't want to mess with the layering, you can combine all the ingredients: the sliced daikon, oil-garlic mixture and the herbs together, mix well, and spread it evenly into the prepared pan.
Bake for about 15- 20 minutes until the edges and tops brown.
For the whole thing: Total carbs=17 Fiber=8 Net Carbs=9
Net carbs per serving= 2.2
You can use turnips in place of the daikon. Either way, it goes well with roast chicken or roast beef.
Daikon Bake
4 servings
1 pound of daikon radish
1 tablespoon olive oil
1 tablespoon butter
1 garlic clove
1/2 teaspoon salt
1 tsp mixed dried herbs of your choice (can use fresh too!)
Wash and peel the daikon. Cut it into 3 or four pieces so they can fit your pot. Boil or steam them for about 15 minutes or until a knife inserted into goes in easily but meets with some resistance. Drain and cool.
While the daikon is cooking, chop the garlic. Sprinkle the salt on top. Using the side of your knife, mash the salt into the garlic until it forms a smooth paste. Set aside.
In a small saucepan, heat the olive oil. Add the butter. When the mixture foams, remove it from the heat and add the garlic paste. Set aside.
Slice the cooled diakon into thin rounds. Set aside.
Lightly grease an 8 x 8 inch pan. Pre-heat your oven to 400 degrees.
Put a layer of the sliced daikon on the bottom of the pan. Sprinkle with some of the dried herbs. Spoon some of the oil-garlic mixture on top. Put another layer of sliced daikon on top, sprinkle with more herbs and oil. Repeat until all the daikon is used. Alternatively, if you don't want to mess with the layering, you can combine all the ingredients: the sliced daikon, oil-garlic mixture and the herbs together, mix well, and spread it evenly into the prepared pan.
Bake for about 15- 20 minutes until the edges and tops brown.
For the whole thing: Total carbs=17 Fiber=8 Net Carbs=9
Net carbs per serving= 2.2
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