RADISH "RED SKIN POTATOES"
This isn't much of a recipe. I just took a pound of red radishes and trimmed the stems and tails off then cut them in half. I placed them in the bottom of my slow cooker, seasoned them and placed a seasoned beef brisket on top of them. I topped the brisket with sliced onions and cooked it on LOW for 8 hours. The counts below are based on getting four good-size servings out of a pound of radishes.
Per Serving: 20 Calories; trace Fat; trace Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs
I got this idea from Low Carb Friends where using radishes as a potato substitute is all the rage. I was disappointed with them. They don't have the flavor or texture of potatoes at all. The flavor is more like turnips without the slight sweetness and the texture is odd and watery. I don't miss or like potatoes enough to settle for a substitute that doesn't even come close to the real thing. Click the photo to see a close-up.