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Old 03-23-2011, 12:12 PM   #1
Kisal
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Daikon radish faux mashed potatoes?

I'm making a Bacon-GruyŔre Meatloaf for dinner, and I want to try to make faux mashed potatoes from daikon radish as a side dish.

If anyone has made faux mashed potatoes from radishes before, I'd love any input/advice/suggestions/recipes you might be able to share with me.

If no one else has tried it, I'll let you know how ... IF ... it turns out.
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Old 03-23-2011, 12:43 PM   #2
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I don't know... When i boiled mine yesterday after bring put thru spirooli, DH came in and said "what stinks? Smells like mold!". I myself couldn't smell it, so watch out!
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Old 03-23-2011, 01:22 PM   #3
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I love daikon radish, and use it all the time. I add it to stews and pot roasts, instead of potatoes, and I use it to make hash browns. I've never noticed any kind of odd or bad smell from it.

I've never tried mashing it, though, and just thought I'd see if anyone else had suggestions before I try it.
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Old 03-23-2011, 01:32 PM   #4
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Hmmm..It think it is better in chunks. Don't really think it would mash too well, but you can let us know.
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Old 03-23-2011, 04:07 PM   #5
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Made me laugh, I was thinking of regular radishes...I'm too lazy to "peel" them so I'd have pink mashed fauxtatos!

IDK if anyone's tried this but the texture of the radish just doesn't seem like it'd be right. I will give it a whirl one of these days.
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Old 03-23-2011, 04:24 PM   #6
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What do you think about trying them with 1/2 mashed califlower and 1/2 mashed radish?
Maybe some cream cheese added in will make it richer/thicker tasteing?
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Old 03-23-2011, 04:52 PM   #7
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Quote:
Originally Posted by McMonkey View Post
I don't know... When i boiled mine yesterday after bring put thru spirooli, DH came in and said "what stinks? Smells like mold!". I myself couldn't smell it, so watch out!
yes, I try not to add water to any vegetables in this family. they get smellier with added water and overcooking. sauteing in oil/bacon grease/butter is better.

it works fine. I like it a bit better shredded and then sauteed though. more like hash browns, but seasoned and not cooked so long.
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Old 03-23-2011, 11:12 PM   #8
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Quote:
Originally Posted by ReneeD70 View Post
Made me laugh, I was thinking of regular radishes...I'm too lazy to "peel" them so I'd have pink mashed fauxtatos!
Me, too!

Quote:
IDK if anyone's tried this but the texture of the radish just doesn't seem like it'd be right. I will give it a whirl one of these days.
You'll probably beat me to it. I fell today and broke my right hand, sprained my left wrist, and banged up my left knee royally. I'm afraid it'll be awhile before I mash any radishes ... or anything else.
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Old 03-24-2011, 06:45 AM   #9
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Oh, Kisal, I am so sorry to hear it. I hope you are feeling all right, or at least, are well supplied with pain pills.
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Old 03-25-2011, 12:39 AM   #10
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Thanks, Soobee. The pain was really awful last night and most of today, but it seems to have eased some now. I'm also getting reasonably adept at operating the mouse left handed. Feeding myself left handed is beginning to be easier, too, so I think I'm gonna survive.
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Old 03-26-2011, 10:50 AM   #11
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I haven't liked the radishes mashed. Love red radishes whole cooked with roast beef, and no one even realizes they aren't little red potatoes once they soften and soak up beef drippings. Only like the daikon sliced and cooked like fried potatoes thus far.
Mashed cauli always makes us happy in place of mashed potatoes.
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Old 03-26-2011, 01:01 PM   #12
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Would you share the recipe you used, b_lou?

I'm trying to find something vaguely similar to mashed potatoes, that doesn't require the addition of a ton of cheese in order to be edible. The fact is that I simply don't like cauliflower all that much, unless I cover it with cheese sauce or, when pureed, add cheese to the mixture. Unfortunately, soft and semi-soft cheeses seem to make me ill lately, despite taking very expensive probiotics.

OTOH, I do like radishes without any adornment, so I was hoping the daikon would fill the bill.

ETA: I guess for clarification, I should add that I do very low carb and count Total carbs, so veggies like rutabagas just aren't in the picture.
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Old 03-29-2011, 01:08 PM   #13
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Here's a recipe for using Daikon as a sub for potatoes:
How to Use Daikon as a Substitute for Mashed Potatoes | eHow.com
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Old 03-29-2011, 01:50 PM   #14
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For mashed cauli, I just cook a bag of frozen (16oz not the puny 12oz bags) stovetop in a 2qt saucepanwith about a 1/4c water and 1/2tsp sea salt added with a lid on until it gets spectacularly soft, usually only about 15 min on my gas range. Then I drain out most but not all of the cooked out water and put back on heat for a couple minutes so it can dry a bit more, add either two laughing cow lights or 1T cream cheese, or about 1.5T heavy cream, or just a splash (less than 1T) almond milk and mash it right until smooth. For a stickier consistency that would hold up better to gravy I would add 1-2T of glucomannan gel that I keep in the fridge. Few grinds more of sea salt and pepper to taste since the salty water was mostly drained off.

BTW we absolutely love mashed cauliflower with poached eggs on top. The yolks are runny like gravy, the nutrition is excellent. Many a lazy dinner after a long work day has DH and I splitting a bag of cauli mashed with 2 or 3 eggs poached in half water/half red wine on top.

For Fried Potatoes made from Daikon I just heat a skillet, add some refined coconut oil maybe a Tbsp, very lightly salt the daikon I have sliced on the thickest setting on my handheld oxo mandoline slicer and then dried off on paper towels for 15min or so. Put in hot oiled skillet over med/med lo and leave alone! for as long as it takes to get a crispyish browned bottom, do not stir, then flip (might want to add a dab more oil at the turn) and crisp the other side. Just like potatoes it takes longer than you might think. They don't get as crisp, but the texture and flavor is remarkable. You can use season salt or paprika to get nicer color in your seasoning.
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Old 02-28-2017, 12:38 PM   #15
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i had to revive this thread to say thank you for the idea of putting poached eggs on Caulimash! I was wondering yesterday what i could put my eggs on to soak up the "egg gravy" and here it is!
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