Trying new recipes keeps me from getting bored with a structured eating plan. I found this recipe in a food and wine magazine. It is a delicious substitute for scalloped potatoes.
SPICY SCALLOPED RUTABAGAS WITH PARSLEY
2 1/2 pounds rutabagas
1/4 pound flat-leaf parsley
2 tablespoons butter
2 shallots, thinly sliced
1 large jalapeno
1 large clove garlic
Salt and freshly ground black pepper to taste
1/2 cup chicken broth
1 cup heavy cream
1 tablespoon freshly grated Parmesan cheese
1. Cook rutabagas in a pot of salted boiling water until crisp-tender, about 5 minutes.
Remove rutabagas from the boiling water with a slotted spoon, and place on a baking sheet to cool. Add parsley to the boiling water and cook until tender, about 4 minutes. Drain and let cool.
2. Melt the butter in a skillet. Add the shallots, jalapeño and garlic. Season lightly with salt and pepper and cook over low heat, stirring occasionally until soften about 10 minutes. Add the stock and cook over medium heat until reduced by half, about 5 minutes. Add the cream and simmer over low heat about8 minutes. Stir in the parsley and simmer until thickened, about 4 minutes. Season with salt and pepper.
3. Preheat the oven to 400 degrees. Butter an 8X8X2 inch-baking dish. Arrange half of the rutabaga slices in the dish. Season with salt and pepper. Using a slotted spoon, cover the rutabagas with the parsley and pour half of the cream over the parsley. Top with the remaining rutabagas and pour the remaining cream over them; press gently to even out the slices. Cover with foil and bake for about 1 hour, or until bubbling.
4. Position rack about 6 inches from the heat and preheat the broiler. Sprinkle the Parmesan cheese over rutabagas and broil until browned, about 2 minutes. Let cool at least 15 minutes before serving. Serves 8, about 8 carbs?
Make ahead: The recipe can be assembled the night before and refrigerated. Bring to room temperature before baking.