| DAIKON PUREE WITH BROWNED BALSAMIC BUTTER |
2 ½ 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
Cook daikon at a moderate boil until tender, 45 min. to 1 hour. Drain
well. Purée until smooth in a food processor, or mash by hand. Return
to the pot and stir in half the butter and the cream cheese and salt
and pepper. Stir over low heat until hot. Transfer purée to a large
serving dish.
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 purée and serve immediately.
From www.locarb.ca