So, I didn’t believe it, when my Paleo/Keto cousin, Sarah, told me radishes are all the hit for potato-swappers who are trying to reduce carbohydrate intake. Yes, I rolled my eyes.
I had to try it for myself.
Um, baked radishes taste incredibly similar to baked potatoes.
Boiled radishes taste incredibly similar to boiled potatoes.
Fried radishes taste incredibly similar to fried potatoes.
Thanks, Sarah. 😉
While I am a GIANT FAN and supporter of the humble, nutritious potato (especially purple Japanese varieties),
let’s just say, I am going to incorporate this swap into my own dinner repertoire much more often!
After all, according to research published in the Asian Pacific Journal of Cancer Prevention, wild radishes show breast, colon, pancreatic, and cervical anti-cancer potential (Esiyok, Ötles, & Akcicek, 2004).
Plus, they make a beautifully-vibrant side-dish, sure to appeal to kids.
Since there is really no trick to this swap- they take approximately the same cook preparations as their potato counterparts- I would just like to share this beautiful boiled/fork-mashed dish that works great for kids and adults alike!
Washed radishes, tops removed.
Enough water to cover radishes in saucepan
dehydrated or fresh sliced garlic
dehydrated or fresh sliced leeks
dehydrated or fresh dill
salt and pepper
plant butters, sourcream, or aquafaba – all as you please.
In water, over high heat, bring to a boil sliced garlic, leeks, and radishes, in any quantities you’d like.
Reduce to medium and boil for 25-30 minutes (or until easily pierced with a fork).
Drain water and prepare as you would any mashed potato, simply swapping them in for your favorite family potato recipe. They can also be blended with a touch of plant milk, vegan butter, or about 2 TBSP aquafaba in a food processor for a thicker mash.
Pictured here, a simple fork mash topped with powdered garlic, a touch of sea salt, dried dill, hemp hearts, and pepper.
Fork mash and (Optional step: take this mashed patty and pan-fry for a ‘hash brown’ effect! Delicious!) top with hemp hearts to support brain health with Omega-3 fatty acids, and whole- body wellness with protein and fiber. Add powdered garlic, salt, dill, and pepper or butter/sourcream to liking upon serving.
Esiyok,D., Ötles,S., & Akcicek,E. (2004). Herbs as a food source in Turkey. Asian Pacific Journal of Cancer Prevention, 5(3), 334-339. Retrieved from http://journal.waocp.org/?sid=Entrez:PubMed&id=pmid:15373716&key=2004.5.3.334