Low Carb Dips And Spreads Recipes

Ingredients:

2 1/2 lb daikon radish, peeled, and
1 cut into 1 cubes
6 tbsp unsalted butter
4 tbsp cream cheese
1 salt, to taste
1 freshly-ground black pepper, to taste
2 tbsp balsamic vinegar

Instructions:

Place the daikon in a pot and cover with cold water. Cook at a moderate
boil until the daikon is tender, 45 minutes to 1 hour. Drain well.

Purée the daikon in a food processor in until smooth, or mash by hand.
Return to the pot and stir in half the butter and the sour cream or crème
fraîche and salt and pepper to taster. Stir over low heat until hot.
Transfer the purée to a large gratin or baking dish. You can make the
purée up to 2 days ahead, cover and refrigerate. Bring to room temperature
and reheat, covered, in a 400 degree oven for 20 to 30 minutes.

To finish the purée, melt the remaining butter over medium heat until it
turns a rich brown. Add the balsamic vinegar. Stand back as the mixture
will splutter. Drizzle over the purée and serve immediately.

This recipe yields 8 servings.

Total Carbohydrates: 52.1
Total Carbohydrates minus Fiber: 34.17
Carbohydrates per Serving: 6.51
Carbohydrates per Serving minus Fiber: 4.27

Comments: Daikon radish is similar in flavour to turnip when cooked.
Large grocery stores and oriental markets carry it. I love using it in
chicken soup, and it can be roasted like potatoes. One pound of daikon
contains 18.14 grams of carbohydrates and 7.18 grams of fiber, which makes
it an ideal high-carb vegetable replacement.

Servings: 8