From EATING WELL:
From EatingWell: March/April 2014
Per serving: 203 calories; 10 g fat (3 g sat, 6 g mono); 12 mg cholesterol; 22 g carbohydrates; 0 g added sugars; 9 g total sugars; 6 g protein; 3 g fiber; 395 mg sodium; 610 mg potassium.
Nutrition Bonus: Vitamin C (32% daily value), Calcium (20% dv), Potassium (17% dv)
Carbohydrate Servings: 1 1/2
Exchanges: 1/2 starch, 1 vegetable, 1/2 low-fat milk, 2 fat
31.05.15 And here is the end result. The crop pulled this afternoon:
Made this today with a bunch of radish out of the garden. Super easy and a lovely flavour. Four good servings.
Recall muttering about big Daikons being so hot. An Asian member remarked that the heat disappears on cooking, many Asian dishes have Daikon apparently.
Adore Radishes, just don't have any growing now :-( … good excuse to put in some seeds!
I've shown it to Claudie (and read the your description), and she's very much impressed ... so am I!
Your plates are looking very Masterchef, Lisaa!
Just copied the original :) And I left a little smudge of soup up the side of the plate - would lose points for that.
I'll do this with daikon some time this week. It won't be pink, but should otherwise be similar.
Great Rob :) Will look forward to the result.