This dish was inspired by Kent Altena’s Low-Carb Scalloped “Potatoes” which appears in Jennifer Eloff’s latest cookbook, Low-Carbing Among Friends. Many of you are familiar with Kent’s (Bowulf) low-carb recipe videos: http://www.youtube.com/user/bowulf?feature=playlist-comment This is but one of many exciting new recipes you will find in Jennifer’s cookbook.
More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php
DISCLAIMER: I am not paid for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.
Kent’s original dish was made with thinly sliced jicama and some chopped ham, which in its own right was quite good. But I decided to see what it would be like made with sliced rutabaga (closer to potato texture to me) and no ham. Rutabagas are known as “swedes” in some parts of the world. This dish came out fantastic! My thanks to Kent for putting this idea into my head. I also reduced the chicken broth and added chopped green onion to his original creation because I love green onion in anything potato-like. Mmmm. This dish isn’t suitable until the starchier vegetable rung of the Atkins OWL ladder, but the difference in carbs for 2 oz. of either is just .6 net carbs……..not a very large increase in carbs in my opinion. My recipe is half the volume of his original recipe as there are only two of us. But you can double my recipe if you have a big family. I would not recommend freezing this dish as the cream cheese will likely break down a bit when frozen, which can be visually off-putting. Flavor, however, will not be harmed by freezing.
12 oz. rutabaga, peeled and thinly sliced
3 green onions, chopped
4 oz. cream cheese, softened
¼ c. sour cream
1/3 c. chicken broth
Dash each salt and black pepper
5 oz. grated Cheddar cheese
DIRECTIONS: Preheat oven to 350º. Grease an 8″ square baking dish with a dab of butter or coconut oil. Peel the rutabaga with a carrot peeler. This will work even if it has been wax coated by the grocer. Slice it wafer thin. I use a mandoline to do this, or you can use a food processor’s slicing blade. Mix softened cream cheese and sour cream in a large bowl. Stir in chicken broth, seasoning and cheese. Finely chop and add the green onion and rutabaga. Stir in 3 oz. of the grated Cheddar cheese, reserving the other 2 oz. for later. When well-mixed, scrape it all into the greased baking dish and pop into a 350º oven for initially 30 minutes. Remove and add remaining cheese evenly on top and put back into oven to bake for another 40 minutes. Cool and serve with your favorite meats.
NUTRITIONAL INFO: Makes 6 servings, each contains:
15.43 g fat
6.63 g carbs, 1.45 g fiber, 5.18 g NET CARBS
7.52 g protein
372 mg sodium
280 mg potassium
20% RDA Vitamin A, 15% B12, 19% C, 17% calcium, 24 % phosphorous, 16% riboflavin and 13% zinc