Does anyone have a recipe for faux scalloped potatoes? I am hosting Easter dinner but want to have a non-starchy side of potatoes for me.

I was thinking something along the lines of sliced cauliflower stems... but haven't seen a recipe like this. Let me know if you have.

Thanks!

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Mada
221.6/193.8 <--- ONEderland! /sz 8

Will Au-gratin work for you?

http://www.lowcarbeating.com/recipe_...0Side%20Dishes

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Shelley
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Visit Kassie's Korner



Life deserves a treat now and again, but life also deserves being healthy[with required disipline] to make it worth living!

I did look at that, but it's not quite what I was hoping for. (It also seemed pretty heavy on the cheese and cream). I'll keep searching around online for a recipe, or if I make one up that works I'll post it here. Thanks for helping, though!

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Mada
221.6/193.8 <--- ONEderland! /sz 8

i seem to remember a recipe that used sliced white turnips in place of the potatoes. i think the trick was to soak the raw slices in milk overnight before baking and that took away the sharpness of the turnip. i dont know whose recipe that was but it must have been someone here, maybe somebody else remembers

You also might try sliced rutabagas. I put them in stew, and my family thinks they are Yukon gold potatoes. As long as you don't over cook them, or the turnips, they might just work out fine. Maybe make a white sauce with low carb milk or diluted cream and Carbquik. Hmmm, might have to try this soon. Putting those veggies on my shopping list.

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Nita

Use parsnips they are really yummy.

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DANDR

Starting weight: 196 lbs
Current weight: 149 lbs
Goal weight: 130 lbs

Alcmene, I looked up parsnips once, and they had a higher carb count than the other veggies. A half cup has over 11 net carbs. Half cup rutabagas is 4.6, and turnips is 2.2. I guess it would depend where you on your your low carb journey what veggie you could use. But if this is for a special meal, then the extra carbs might be worth it!

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Nita

Yes, they are higher, I am not eating them ATM but I have in the past. Parsnip fries are way better than potato fries.

The potato is dead, long live the humble parsnip.

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DANDR

Starting weight: 196 lbs
Current weight: 149 lbs
Goal weight: 130 lbs

Celery root makes a good faux potato substitute. The good Drs. Eades use it quite frequently as a substitute for potato.

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Henry

So... many... options...!

OK, so which has the mildest flavor? Turnips, parsnips, rutebegas, or celery root? (I tried turnip fries once and didn't care for them, but am willing to try this vege again before giving up)

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Mada
221.6/193.8 <--- ONEderland! /sz 8

Mada, here is a posting from another site about celery root, aka celeriac:
"It's not a pretty root vegetable to be sure. It makes the potato look like a beauty queen. It's also hard to find. I asked my local grocer to order it for me, and he's having a heck of a time, but when I called up Wegmans, and asked if they had it, they said, "Of course!"

So, after work, my wonderful husband trooped over there to the store and picked me up about 4lbs of celeriac. As a test, I quickly peeled one using a paring knife, put a few chunks in the microwave, and took a taste.

Adam thought it was like a cross between a celery and a carrot. I thought it tasted like a cross between celery and a potato. When I put butter on it, that's when I got the distinct pleasurable starchy mouthfeel. Potato.

I cut up the rest, and boiled it in the microwave for about 15 minutes, then drained it really well. Celeriac has the capacity to soak up water like a sponge, so salting them while they drain is a good idea. Once I'd pressed the water out of them, I put them in the food processor with some salt, pepper, butter, and a touch of buttermilk. The result was like mashed potatoes, only with a kick.

It was absolutely delightful. I'll be making this for Easter Dinner.

The calorie count per cup half cup is 30 and the net carbs are about 3g. It was reported as less from low carb luxury, and I've seen it reported more elsewhere, but the consensus is that it's low carb.

Next time I will put chives in it so that it looks like this bowl of mashed celeriac that some epicurean site whipped up:

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Henry

Thanks - I'll check around for it here. I'm not always able to get unusual/non-traditional items in town, but sometimes....

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Mada
221.6/193.8 <--- ONEderland! /sz 8

It's more commonly referred to as "celery root". It's very good as an au gratin side.