Instructions: Place the daikon in a pot and cover with cold water. Cook at a moderate boil until the daikon is tender, 45 minutes to 1 hour. Drain well.

Puree the daikon in a food processor in until smooth, or mash by hand. Return to the pot and stir in half the butter and the sour cream or creme fraiche and salt and pepper to taster. Stir over low heat until hot. Transfer the puree to a large gratin or baking dish. You can make the puree up to 2 days ahead, cover and refrigerate. Bring to room temperature and reheat, covered, in a 400 degree oven for 20 to 30 minutes.

To finish the puree, 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 puree and serve immediately.

This recipe yields 8 servings.

Comments: Daikon radish is similar in flavour to turnip when cooked. Large grocery stores and oriental markets carry it. I love using it in chicken soup, and it can be roasted like potatoes. One pound of daikon contains 18.14 grams of carbohydrates and 7.18 grams of fiber, which makes it an ideal high-carb vegetable replacement.

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