Radishes have never tasted this good (and so potato-like)! With this unique cooking method, expect true keto faux-tatoes: silky smooth yet lightly crisp!
Keto Faux-tatoes (With Radishes!)
There’s no science behind these extraordinary low carb faux-tatoes. You simply slice up some daikon radish and boil it up in olive oil until silky-smooth.
The cooking method is not necessarily new, as I first used it in our keto tortilla española. And tbh, I just kind of forgot about it until a couple of you began raving about it recently on the gram. And similar to our keto ‘apples’ (i.e. zucchini), comments from you guys generally go like this:
“I did not think this was possible, but I thought I would give it a whirl. IT WORKS! The radishes actually “become” potatoes.” – Nancy Billias (thank you!)
So believe me. Radishes do become potatoes.
And ‘can a radish really impersonate a potato?’. I mean, raw radishes are anything but potato-like: spicy, bitter, and totally juicy. But when cooked in olive oil until silky smooth, something magical happens and the result is actually rather extraordinary.
I’ve fed the Spanish tapa to some unsuspecting peeps over here, and they never questioned they weren’t eating a real tortilla española.
Also note that using daikon radishes here is infinitely easier (you know, the long whites ones!), as you simply peel and slice. While for the small red ones there’s a whole load of trimming and prepping needed (takes roughly 4 times as long!).
As mentioned, the cooking method is the same as for a real (i.e. potato) tortilla española. You will want to slice your radishes (and a bit of onion, because big flavor-boost!), and cook them in plenty of olive oil until tender and silky smooth.
You can slice them thin and cook them until lightly crisp, or keep them thicker for a silky-smooth side.
Oh! And I’m fairly certain they’ll be glorious as a faux-tatoe gratin! You’ll just need to add less heavy cream as they’re partially cooked already. I’ll be trying it this week and will be sure to report back! #psyched!
Low Carb & Keto Faux-tatoes (With Radishes!)
- Heat up olive oil in a skillet or dutch oven over medium heat until it begins to simmer. Turn your heat down to low and add in the radish and onion slices, seasoning with a bit of salt as you layer them. Stir occasionally until tender, silky smooth and fully cooked (40-60 minutes, depending on size and thickness). Feel free to slice them ultra thin and cook them longer for crisp edges!
- Drain the radishes and onions once cooked (you can discard the onions if you wish) and enjoy!