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Low Carb Radish Puree

January 30, 2012 By Karen Sorenson

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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. 

Radish Puree Recipe (Printable Version)

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. 

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Filed Under: Sides Tagged With: low carb, Veggies

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Welcome


Hi, I'm Karen! I follow a low carb and paleo diet as I try and reach my goal of losing 100 lbs. I'm also interested in all things healthy and healing my body through food and lifestyle. Read More

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