Low Carb Braised Potatoes
Discover a delightful, low-carb twist on a classic comfort food with our *Low Carb Braised Potatoes*—made with tender, flavor-packed radishes! This recipe uses radishes as a creative substitute for traditional potatoes, transforming them into a buttery, herb-infused side dish that’s perfect for low-carb and keto diets. Gently simmered in olive oil, garlic, and chicken broth with a hint of fresh thyme, these braised radishes are finished with a glossy pat of butter and a sprinkle of fresh parsley for a burst of color and freshness. Ready in just 45 minutes from start to finish, this easy and satisfying side dish pairs beautifully with roasted meats, grilled veggies, or your favorite main course. Say goodbye to heavy carbs and hello to a healthy, flavorful alternative that will leave your taste buds fully satisfied!
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Recipe Information
Ingredients
- 500 grams radishes
- 2 tablespoons olive oil
- 1 cup unsalted chicken broth
- 2 units garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon butter
- 2 tablespoons fresh parsley, chopped
Instructions
Begin by thoroughly washing the radishes under cool running water to remove any dirt. Trim the ends and cut them in half to ensure even cooking.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant but not browned.
Add the halved radishes to the skillet, stirring to coat them in the oil and garlic mixture. Cook for 5 minutes, allowing the radishes to slightly soften and pick up some color.
Pour in the unsalted chicken broth, then add the fresh thyme leaves, salt, and black pepper. Stir to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet with a lid and let the radishes braise for 20-25 minutes, occasionally stirring to ensure even cooking. The radishes should be tender and easily pierced with a fork.
Once cooked, remove the lid and increase the heat to medium-high to allow the liquid to reduce. Add the butter, stirring to create a glossy sauce that coats the radishes.
When the liquid has mostly evaporated and the radishes are coated in the sauce, remove the skillet from the heat.
Garnish with fresh parsley before serving, adding extra freshness and color to the dish.
Serve the low-carb braised radishes hot as a side dish, accompanying your main course. Enjoy!
Nutrition Facts
Calories |
555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 6185 mg | 269% | |
| Total Carbohydrate | 42.4 g | 15% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 32.2 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1127 mg | 24% | |
*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.
