Daikon Pur閑 with Browned Balsamic Butter

Daikon Pur閑 with Browned Balsamic Butter

Serves 8

Daikon radish is similar in flavour to turnip when cooked. Large grocery stores and oriental markets carry it. I love using it in chicken soup, and it can be roasted like potatoes. One pound of daikon contains 18.14 grams of carbohydrates and 7.18 grams of fiber, which makes it an ideal high-carb vegetable replacement.

• 2 1/2 lbs. daikon radish, peeled and cut into 1-inch cubes
• 6 Tbsp. unsalted butter
• 4 Tbsp. cream cheese
• salt and pepper to taste
• 2 Tbsp. balsamic vinegar

Place the daikon in a pot and cover with cold water. Cook at a moderate boil until the daikon is tender, 45 minutes to 1 hour. Drain well.

Pur閑 the daikon in a food processor in until smooth, or mash by hand. Return to the pot and stir in half the butter and the sour cream or cr鑝e fra頲he and salt and pepper to taster. Stir over low heat until hot. Transfer the pur閑 to a large gratin or baking dish. You can make the pur閑 up to 2 days ahead, cover and refrigerate. Bring to room temperature and reheat, covered, in a 400 ?/FONT> F (200 ?/FONT> C) oven for 20-30 minutes.

To finish the pur閑, melt the remaining butter over medium heat until it turns a rich brown. Add the balsamic vinegar. Stand back as the mixture will splutter. Drizzle over the pur閑 and serve immediately.