I was charmed by a very petite daikon radish yesterday - it only weighed about 6 oz. - and brought it home. I was sort of wondering how to cook it when I came across a home-smoked pork hock that a friend had given me. I diced a bit of it up and cut the daikon in 1-inch rounds. I put the pork and daikon in a pot and sprinkled it with half a thinly sliced shallot then added water to barely cover the daikon. I set it over low heat and let it cook away until the water had evaporated and the daikon was sizzling and browning in fat. I added a little sea salt and pepper and it was delicious.

It went well with the pork chop I was having for dinner. Pork with pork!

Daikon along with cauliflower can be one of your greatest allies.

Karen

Sounds absolutely wonderful.

Sometimes I miss a little apple sauce with my pork, and I read somewhere that someone suggested making a sauce with apple cider vinegar in it, but I really don't think that tastes like apple.

Any other suggestions? Do you think if I mashed daikon and added a little (which I don't have at present) sugar free Torani's apple syrup that it would be a somewhat similar substitute?

Funny you should bring it up, I'm making a pork roast for dinner with friends tomorrow night and was going to get a jar of SF applesauce to go with it!

I've been in threads where people talk about cooking jicama or zucchini with SF cider mix to make a mock applesauce but I haven't tried it myself.

http://forum.lowcarber.org/showthread.php?t=66983

I used to make a beet and apple sauce that was quite delish and I forgot about it till you brought it up. 1/2 cup of cooked sliced beets is only 6.7 grams. and 1/2 an apple is 8.2 grams. so a Tbsp. would be just slightly under 1 gram. A Tbsp. of unsweetened applesauce is 1.5 grams.

If you do experiment, let us know how it goes.

Karen