Rckc's Journal, 11 January 2017

oooh then I will try! Thank you as always for sharing! 

I love eating raw radishes. They are great to give some punch to foods. 

Thanks for sharing! 

they are generally too overwhelming for my palate  

Its odd how different things can taste when cooked, or cooked in a certain way. 

I had seen articles about cooking radishes, but just couldn't believe they would substitute for potatoes! Based on this, I'm definitely going to try it now! Hash brown radishes...whoda thunk?? 

Good idea, I'll try it too! Variation and experimentation is great. 

Turnip & radish are my go to.. love them & I feel great, energized. Delish without the sluggish carb coma feeling.. 

I had heard about that. Do you have your specific recipe? Trying to get the carbs down too.  

I'm going to try them thank you. 

I love radishes! Soooo going to try this! Thank you for sharing! 

...ummmm.. radishes like P O T A T O E S????? for real? 

well... now that I THINK about it... if I cut one ..the texture is the same raw...just that potatoes are denser....  

I am definitely going to try out the radishes in the crockpot with pot roast. Also, as crazy as this may sound, another substitute for hash browns is cabbage. You can fry up shredded cabbage (I mix red and green) with sweet onion in a skillet -- use some olive oil, and season with an autumn baking mix: cinnamon, cloves, nutmeg, etc. Honestly it's delicious and helps me avoid feeling deprived 

Thanks for sharing...definitely worth a try! 

@Dboza...Here is the recipe for the scalloped potatoes. I made it for dinner tonight and it was pretty awesome. All I did was convert a regular recipe to fit my LC lifestyle. I will say that it was a little liquidy when I first pulled it out of the oven, but it thickened up as I let it sit to cool. I waited 20 minutes before I started eating it, and it was still piping hot! I ate the whole thing by myself, but I think that this portion size could easily feed two if paired with a steak (which is what I paired it with) or protein dish. I also think that it would be good with spicy sausage mixed in with it next time if you want to make it a one dish dinner. This came out to 9.02 total carbs with the ingredients that I used (and that does include the carbs from the garlic powder). In a small skillet, heat 1 tbsp of butter until it melts. Add in 1 tbsp of flour, stirring to make a roux. (Use the type of flour that best fits into your WOE. I used vital wheat gluten flour because I had it in my cabinet and it had only 1 carb for the 1 tbsp of flour that this recipe calls for. I would imagine that almond flour would work fine, too.) The next step called for adding 1 cup of milk. I used unsweetened almond milk, but you could also use a cup of heavy cream or a combination of the two. I'm sure that the heavy cream would make for a better sauce, but I chose the unsweetened almond milk to cut down on calories and trace carbs. Then add in 1/2 tsp of garlic powder, 1/2 tsp of salt, 1/2 tsp of pepper, and 4 tsp of parmesan cheese. Stir often and simmer it down until it thickens. Layer sliced radishes in an oven safe pan, covering with some of the sauce. Then add a second layer of sliced radishes and the remainder of the sauce. I used a total of 6 oz (or 170 grams) of sliced radishes for mine. I also decided to add two ounces of extra sharp cheddar cheese (from the block as to avoid the carbs from the pre-shredded) just because I wanted it cheesy. Bake at 350 for 45 minutes. And by all means, give it time to cool before you dig in! Seriously, like at least 20 minutes! The sauce will also thicken up as it cools some, as well. 

Mousy1109 -- I am definitely going to try this. But I am wondering: Do you actually have experience using almond flour to thicken a roux? -- because I don't, but I am thinking that almond flour will not achieve the appropriate results. I am going to try using arrowroot to thicken my sauce and I will let you know how it goes. I might try this with turnips first... Thanks so very much for sharing.  

I have experience using xanthan gum as a roux for gumbo. I made some last week. 1 TBSP is similar to 1/2-3/4 cup flour as far as thickening. if you are frying the xanthan gum, once it turns light brown it will darken very quickly so watch like a hawk. No off flavors like almond flour or coconut flour (yuk). It just doesnt get as dark as a flour roux, but thickens wodnerfully with no carbs. good luck. 

I haven't personally used almond flour to make a roux before, but I have seen it done in online recipes. My go to flour is the vital wheat gluten flour because it has less carbs and it doesn't spike my blood sugar. I have heard that arrowroot is great for thickening, but I have never used it personally, and I know absolutely nothing about it. Yugguth mentioned the xanthan gum, which I know is used in a lot (seriously, a LOT!) of recipes as a thickener. I haven't personally used the xanthan gum, either, just because it is so expensive. I like the vital wheat flour because I can buy it at my local stores, it is less expensive than a lot of the other low carb flours, and it only has 4 carbs per 1/4 cup (which is less than almond flour). It is also what I use to make bread, so it is always in my house. 

I use glucomannan to thicken stews. It and xanthan gum are used in such small amounts that they work out to be pretty cheap.. and carb wise are the best.