Health News
2 TBS butter
2 1/2 lbs turnips
1 TBS chopped thyme
1/2 TBS chopped savory
1 1/2 tsp Celtic sea salt
1/8 tsp cayenne
1/2 cup heavy cream
1/2 cup veggie/beef broth
1 cup grated Parmigiano-Reggiano
Preheat oven to 450°F with rack in middle. Melt butter in an ovenproof 12-inch heavy skillet, then cool. Slice turnips paper-thin with slicer, then arrange one third of slices, overlapping tightly, in skillet, keeping remaining slices covered with dampened paper towels. Sprinkle with about a third of thyme, savory, kosher salt, and cayenne. Make 2 more layers.
Cook, covered, over medium heat until underside is browned, about 10 minutes. Add cream and broth. Continue to cook, covered, until center is tender, 20 to 25 minutes.
Sprinkle evenly with cheese, then bake, uncovered, until golden and bubbling, 10 to 15 minutes. Let stand 5 minutes before serving.
NUTRITIONAL COMPARISON:
1 cup Potato = 116 calories, 28 carbs, 4 fiber
1 cup Turnip = 36 calories, 8 carbs, 2 fiber
Click HERE to find the slicer I love!
- Moussaka (greek Lasagna)
I prepared this one Sunday afternoon and froze it before baking it. The other day, I knew I was going to be too busy to prepare a meal when I got home, so I took the frozen Moussaka out of the freezer and placed it in my oven on a "delay timer." I had...
- Braised Beef With Coconut Risotto
1 grass fed beef stew meat, cut into 2 inch pieces and dried with towel Salt and freshly ground black pepper Coconut oil, for searing 2 slices nitrate free bacon, chopped 1 onion, chopped (divided) 1 tsp ginger, chopped 3/4 cup organic Tamari sauce (soy...
- Shepherd's Pie
MASH TOPPING: 3 cups cubed daikon OR 1 medium head cauliflower 2 cups broth 1 TBS cream cheese, softened 1/4 cup grated Parmesan 1/2 tsp minced garlic 1/8 tsp straight chicken base or bullion (watch for MSG) 1/8 tsp freshly ground pepper 1/2 tsp chopped...
- Shrimp Stuffed Peppers
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- Healthy Hashbrowns
1 cup shredded cabbage or turnips 1 egg Sea salt and pepper to taste OPTIONAL: 1/4 cup Parmesan cheese 2 TBS coconut oil (or butter) for frying Shred veggie. In a medium bowl mix the veggie, egg, salt, pepper and cheese if using. Heat oil in a skillet...
Health News
Turnip Gratin
2 TBS butter
2 1/2 lbs turnips
1 TBS chopped thyme
1/2 TBS chopped savory
1 1/2 tsp Celtic sea salt
1/8 tsp cayenne
1/2 cup heavy cream
1/2 cup veggie/beef broth
1 cup grated Parmigiano-Reggiano
Preheat oven to 450°F with rack in middle. Melt butter in an ovenproof 12-inch heavy skillet, then cool. Slice turnips paper-thin with slicer, then arrange one third of slices, overlapping tightly, in skillet, keeping remaining slices covered with dampened paper towels. Sprinkle with about a third of thyme, savory, kosher salt, and cayenne. Make 2 more layers.
Cook, covered, over medium heat until underside is browned, about 10 minutes. Add cream and broth. Continue to cook, covered, until center is tender, 20 to 25 minutes.
Sprinkle evenly with cheese, then bake, uncovered, until golden and bubbling, 10 to 15 minutes. Let stand 5 minutes before serving.
NUTRITIONAL COMPARISON:
1 cup Potato = 116 calories, 28 carbs, 4 fiber
1 cup Turnip = 36 calories, 8 carbs, 2 fiber
Click HERE to find the slicer I love!
- Moussaka (greek Lasagna)
I prepared this one Sunday afternoon and froze it before baking it. The other day, I knew I was going to be too busy to prepare a meal when I got home, so I took the frozen Moussaka out of the freezer and placed it in my oven on a "delay timer." I had...
- Braised Beef With Coconut Risotto
1 grass fed beef stew meat, cut into 2 inch pieces and dried with towel Salt and freshly ground black pepper Coconut oil, for searing 2 slices nitrate free bacon, chopped 1 onion, chopped (divided) 1 tsp ginger, chopped 3/4 cup organic Tamari sauce (soy...
- Shepherd's Pie
MASH TOPPING: 3 cups cubed daikon OR 1 medium head cauliflower 2 cups broth 1 TBS cream cheese, softened 1/4 cup grated Parmesan 1/2 tsp minced garlic 1/8 tsp straight chicken base or bullion (watch for MSG) 1/8 tsp freshly ground pepper 1/2 tsp chopped...
- Shrimp Stuffed Peppers
For all you pepper lovers out there, here is an awesome way to enjoy them! 3 whole bell peppers 1/4 cup coconut oil, divided (or butter) Celtic sea salt and pepper to taste 12 medium shrimp - peeled, deveined and chopped 1/8 cup chopped fresh basil 2...
- Healthy Hashbrowns
1 cup shredded cabbage or turnips 1 egg Sea salt and pepper to taste OPTIONAL: 1/4 cup Parmesan cheese 2 TBS coconut oil (or butter) for frying Shred veggie. In a medium bowl mix the veggie, egg, salt, pepper and cheese if using. Heat oil in a skillet...