This weekend I made Low Carb Radish Puree. I used the following ingredients:
16 oz bag of radishes
1tsp of garlic powder
2 Tbsp of butter, melted
4 oz cream cheese
Salt, Pepper, and parmesan cheese–to taste
Bring a pot of water to a boil. Meanwhile, cut the ends off of the radishes and then cut the cleaned pieces in half (quarter the larger pieces). Boil the radishes for 7-8 minutes or until fork tender. Drain and allow to cool slightly. Place the radishes in the blender and pulse to chop. Add the cream cheese, butter, garlic powder, salt, and pepper and blend until smooth.
Picture of the Low Carb Radish Puree:
Net Carb Count*:
Radish Puree: 13 net carbs (entire recipe)
*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.
Comments: I’m going to start by saying that you will have to get past the pink color when trying this recipe. This would make a great substitute for mashed potatoes if you are willing to overlook the fact that the puree is pink. Maybe peeling the radishes will help or you could use daikon radish. Also, the radishes are not quite as thick as mashed potatoes, which is why I called it a puree. This dish has wonderful flavor and makes an excellent side dish. I sprinkled mine with some shredded cheese and bacon pieces.This content will be shown after all post