Didn’t get around to posting much yesterday! I was too busy #eating this delicious daikon au gratin! Your moth will cry tears of joy! 

Once again, I press that a low carb diet does not mean you can no longer enjoy the flavors of old favorites! When you think about it, most of our carb options are actually rather bland and are essentially just vehicles for our favorite toppings! So, what happens when your 1995 Honda blows up on you? You get a new car.  In comes non-starchy vegetables to save the day!

Obviously the main concern is texture. Daikon, radish, turnip, and other interesting vegetables can do an awesome job at imitating starches, but the texture can often leave people on the fence about the substitution. 

Daikon is crispy (like an uncooked, white potato).  So, to cut back on this make sure that you follow a few tips: 

  1. Peel and scrub the outside of the daikon first. 
  2. Slice your daikon thin! I used a mandolin slicer on the “thin” setting. 
  3. Soak your daikon in salted, cold water for at least 20 minutes. 
  4. Cook the dish a little longer than you think you need to. If the smoke alarm goes off you’ve gone too far. 

What you will need: 

  • About 350g Daikon (Like 1/2 of a large daikon) 
  • 1/4 cup thin-sliced onions (This adds Carbs) 
  • 2 Tbsp butter
  • 1/2 cup heavy white cream
  • 1/2 cup other non-dairy milk (I used unsweetened almond)
  • 1.5 cups shredded cheese for the sauce and an additional 1/2 to 1 cup of shredded cheese of your choosing. (I used a combination of sharp cheddar and parmesan). 
  • 1 medium Diced green onion 
  • 2 Tbsp dried parsley
  • 2 Tbsp dried chives (or dill. I like dill)
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp pepper
  • Salt to taste
  1. Soak your daikon then pat it dry and arrange it in an ungreased casserole dish. Don’t do too many layers (2-3) or the daikon won’t cook thoroughly and will still be crispy. 
  2. In a saucepan, add the butter and saute the onion and green onion until translucent. 
  3. Add cream and milk and heat thoroughly. 
  4. Add the cheese for the sauce. 
  5. Add the spices
  6. Eyeball to see if you think this will be enough sauce (I always have this problem) If not, just add some extra almond milk, cream, and cheese and taste test. No one is perfect here. 
  7. Remove from heat and pour over the daikon. 
  8. Top with additional cheese and sprinkle with dill/chives. 
  9. Bake at 330 for 45 minutes COVERED. 
  10. Uncover and bake for 10 minutes to crisp up the top. OR you could put it under the broiler for a couple minutes. 
  11. Remove from oven and remind yourself that while you’d like to stuff a huge bite into your face right now, broiled cheese is much like eating napalm and the roof of your mouth/taste buds will benefit from your patience. 

This recipe is not only delicious, but THINK OF THE POSSIBILITIES! 

  • Taco Version
  • Lasagna Version
  • Tuna Casserole Version for Lazy Leftover Lovers (See next post)
  • Chili Cheese Version
  • BACON or Twice Baked “potato” version

Sorry I just can’t even… 

Anywho, my MyFitnessPal screenshot there is for a slightly adjusted recipe because I used a really big daikon and needed more cheese sauce in my life. But you get the picture. 

1/2 cup servings my friends….Who am I kidding I went for the whole cup…but data reflects 1/2 cup serving: 

108 Calories, 1g protein, 10g fat, 3g carbs, 1g fiber = 2g NC 

Boom. 

Notes

  1. ketoketoketo said: Looks really good! I want to find a daikon cake recipe without breadcrumbs now
  2. the-shrink posted this