Keto Scalloped Daikon Radishes. So…we had a new Eastern European Market open here in Portland, I went to see what it was about but what I was really looking for was veal-in any form I could get it. No primal cuts of any kind but they did have veal sausages (what I would call real bratwurst or weisswurst) but I had never seen nor tasted veal baloney so I bought some. Oh for heaven’s sake. To best describe it I would call the consistency a combination of heavy cream and butter-it is that creamy-anyway to die for. Just because I could, I also bought some black radishes and when I got home, I decided to use a combo of both, coming us with this keto scalloped daikon radishes recipe. What? You ask. The recipe says daikon radishes. Well, here’s the deal. I did make it with the black radishes but they were large, a little tough, and took forever to cook, so I switched the recipe to daikon radish which will par-boil and soften in about 15-20 minutes or about the same time it takes to boil potatoes for scalloping.
This Keto Scalloped Daikon Radishes recipe is a take on one of my old (cheap) college favorites. Back in the day and in my case the late 60’s, one of the least expensive foods you could buy was potatoes. At the time potatoes were about .49 for a 10 lb. bag and ham was about .49 per lb. So if you think about it this recipe was a really inexpensive way to serve 4-6 hungry college students. The recipe card calls for cubed ham since I’m pretty sure you won’t find veal baloney anywhere anytime soon.
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- 2 Lbs ⅛-¼" Sliced Daikon Radish. If They Are Not Too Large In Diameter Then Cool. If They Are Little Fat Rats I Would Quarter Them After Slicing (On A Mandoline). The Idea Is To Have Pretty Much Bite And Even Sized Pieces
- ½ Lb Good Quality Cubed Ham (No Water Added If Possible)
- 4 Oz Shredded Gruyere Cheese (Cheddar Works Too but Gruyere Gives The Best Flavor)
- 1 Small Diced Onion
- 1½ C Heavy Cream
- ¼ Green Onion Tops
- 1 T Butter (Divided)
- 2 t Dry Mustard Powder
- 2 t Chicken Base
- ¼ C Parmesan Cheese
- ¼ C Pork Rind Dust
- 1 t Pepper
- When ready, preheat oven to 375°.
- Slice daikon radishes, cover and simmer until fork tender 15-20 minutes depending on how thick you cut them. Drain well and put into a medium bowl.
- Quickly sauté ham in 1 t butter and add to radishes.
- Sauté onion in remaining butter until just softened.
- Add heavy cream, mustard, and chicken base and reduce slightly.
- Pour cream mixture into ham & radishes, add pepper & green onions, and mix well.
- Mix Parmesan cheese and ground pork rinds.
- Put into glass casserole dish, top with Gruyere cheese, and top with Parmesan cheese mix.
- Put into oven and bake until bubbly around all the edges and topping is lightly browned. If needed, broil a bit to brown but don't walk away as the top will burn very quickly.
- 8 Servings
- 383 Calories, 8.5g Protein, 32.6g Fat, 4.5g Carbs, 1.1g Fiber, 3.4g Net Carbs
- 6 Servings
- 510 Calories, 11.3g Protein, 43.4g Fat, 6.0g Carbs, 1.5g Fiber, 4.5g Net Carbs
- The radishes shown are a bit too thin but you can use them as a reference guide. They were used in another dish and needed to be very thin.