Keto Braised Potatoes
Meet your new favorite low-carb comfort food: Keto Braised Potatoes, an ingenious take on the classic braised potato dish. Using tender, lightly caramelized radishes as a genius potato substitute, this recipe delivers all the indulgence of a creamy, savory side dish without the carbs. Simmered in a flavorful blend of garlic, low-sodium chicken broth, thyme, and butter, the radishes soak up every bit of aromatic goodness, resulting in a melt-in-your-mouth texture. A finishing touch of thick, velvety heavy cream and a sprinkle of Parmesan cheese adds richness while keeping it keto-friendly. Perfectly balanced with fresh parsley for a fresh pop of flavor, this dish is quick to whip up in just 35 minutes and serves as the perfect accompaniment to grilled meats, roasted chicken, or a hearty keto dinner spread. Whether you're following a ketogenic diet or simply exploring low-carb options, this recipe is packed with flavor and sure to impress! Keywords: Keto Braised Potatoes, low-carb side dish, braised radishes, creamy keto recipe, keto-friendly comfort food.
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Recipe Information
Ingredients
- 500 grams Radishes
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 cup Low-sodium chicken broth
- 2 tablespoons Butter
- 4 sprigs Fresh thyme
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Heavy cream
- 0.25 cup Parmesan cheese, grated
- 2 tablespoons Chopped fresh parsley
Instructions
Start by washing the radishes thoroughly to remove any dirt. Trim the tops and roots, and cut smaller radishes in half and larger ones into quarters so they are uniform in size.
In a large skillet over medium heat, add the olive oil and allow it to heat for about 1 minute.
Add the minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to burn it.
Add the radishes to the skillet, stirring to coat them evenly with the garlic and oil.
Pour in the chicken broth and add the butter to the skillet. Toss in the thyme sprigs, and season with salt and black pepper.
Bring the mixture to a simmer, then lower the heat and cover the skillet. Allow the radishes to cook for about 15 minutes or until they are tender when pierced with a fork.
Once the radishes are tender, remove the lid and stir in the heavy cream. Increase the heat slightly and continue to cook for another 5 minutes, stirring occasionally, until the sauce has thickened slightly.
Remove the thyme sprigs and stir in the grated Parmesan cheese, allowing it to melt into the sauce.
Taste and adjust seasoning with additional salt and pepper if needed.
Transfer the braised radishes to a serving dish and garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.2 g | 100% | |
| Saturated Fat | 33.3 g | 166% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 6656 mg | 289% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 33.6 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 414 mg | 32% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1207 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
