Low Carb Rutabaga Potato Gratin Recipes

LOW CARB RUTABAGA "POTATO" GRATIN

Steps:

• Preheat the oven to 320°F. Begin by slicing the onion and placing it in a hot pan lightly greased with ghee. Cook the onions for up to 5 minutes while stirring over a medium heat until fragrant.
• Add sliced bacon to the cooked onions. Then add thyme and cook until the bacon is lightly browned. Set aside.
• While the bacon and onions rest, peel, then thinly slice the rutabaga into 1/4 cm slices. You should have 3 layers worth of rutabaga.
• Grease a large baking dish with ghee and place one layer of sliced rutabaga. Cover the first layer with your bacon and onion mix with a half cup of the grated cheddar cheese. Repeat.
• Finally, for the last layer of rutabaga slices, combine the cream, chicken stock, salt, and pepper in a separate bowl and pour over the last layer until almost covered. Season to your liking if needed.
• Cover the baking dish with aluminum foil and place a cookie sheet or another baking dish underneath the gratin to catch any juice drippings. Bake for 1 hour, covered.
• After the hour, the rutabaga will soften. Remove the aluminum foil and push the rutabaga down with a spatula to immerse it with the cream mixture (prevents drying out!). Bake for another 45-60 minutes while routinely pressing the rutabaga down every 15 minutes or until the rutabaga gets tender.
• After the hour, take it out of the oven and spread the creme fraiche and grated parmesan cheese on top. Meanwhile, turn the oven up to 400°F.
• Bake the gratin for another 20-30 minutes (until the cheese has melted).

FAKE POTATO/RUTABAGA SALAD (LOW CARB)

Steps:

• Place the cubed rutabaga in a sauce pan and cover with water. Bring to a boil and continue boiling on medium high heat for 15 minutes or until tender when pricked with a fork.
• Drain rutabagas and set aside to cool. In a seperate bowl, mix all of the rest of the ingredients together.
• Add 3/4 of the rutabagas to the bowl of the mayo mixture.
• Mash the remaining 1/4 of the rutabagas with a fork or potato masher and fold into the salad.
• Cover and chill for at least 15 minutes.
• Enjoy!