They are inexpensive and super fast to prepare.Ģ. If you are looking for a good alternative to potatoes, you should give radishes a try. However, even though the bitterness and spiciness is cooked out of them, they still give us heartburn. They are great in roasts, combination dishes, cubed and fried like hash browns (once they are precooked), and more. The color dissipates, and they look (and actually taste closely) like little red potatoes.
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Radishes are great subs for red potatoes once they are precooked in a little broth. Here are my findings (I’d love to hear yours!)ġ. What would fool my kids? What could my ten year old, potato-loving palette tolerate? What mashed up without being watery or stringy?įrom left to right: orange bowl: Mashed radishes. So…for my experiment here, I was going for the veggie that most mimicked potatoes in combination foods, such as roast and potatoes, crock pot potato combination dishes, soups, stews, and, finally, mashed. (I know many, many low carbers disagree with him!) Our son and daughter-in-law put cauliflower under everything-and love it. Cauliflower is cauliflower, he says-not crust, rice, or au gratin.
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I have tried several of them only to have my cauliflower-loving husband ask me to just go back to quickly stir frying or oven roasting. I hear people rave all the time about this crust, that breadstick, the most amazing au gratin, the perfect rice sub, and more-all made from cauliflower. I know that cauliflower has been all the rage for quite a while among those seeking to lower their carbs. And I discovered which ones mash the best-and which one really doesn’t taste like mashed potatoes! I ended up with three potato substitutes, two of which are very low carb. And I didn’t have a bar, cookie, cupcake, or candy to show for my efforts! However, I did gather some great data and narrow down my “potato substitute” options pretty well. I couldn’t get my kids to eat most of the tested food. Some things really didn’t taste that great.
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One of my more intense-yet-least-productive recipe testing days has to be the day I compared the taste and texture of radishes, parsnips, and turnips.