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By Karen Barnaby

Daikon Purée with Browned Balsamic Butter

Serves 8

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.

  • 2 1/2 lbs. daikon radish, peeled and cut into 1-inch cubes
  • 6 Tbsp. unsalted butter
  • 4 Tbsp. cream cheese
  • salt and pepper to taste
  • 2 Tbsp. balsamic vinegar


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 ° F (200 ° C) oven for 20-30 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.

Total Carbohydrates: 52.1

Total Carbohydrates Minus Fiber: 34.17

Carbohydrates per Serving: 6.51

Carbohydrates per Serving minus Fiber: 4.27


Copyright © 2000-2005, Karen Barnaby. All rights reserved.

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