Active Low-Carber Forums
Atkins diet and low carb discussion provided free for information only, not as medical advice.
Home Plans Tips Recipes Tools Stories Studies Products
Active Low-Carber Forums
A sugar-free zone

Welcome to the Active Low-Carber Forums.
Support for Atkins diet, Protein Power, Neanderthin (Paleo Diet), CAD/CALP, Dr. Bernstein Diabetes Solution and any other healthy low-carb diet or plan, all are welcome in our lowcarb community. Forget starvation and fad diets -- join the healthy eating crowd! You may register by clicking here, it's free!

Go Back   Active Low-Carber Forums > Main Low-Carb Diets Forums & Support > Kitchen: Low-Carb Recipes > Salads Veggies & Side Dishes
User Name
Register FAQ Members Calendar Mark Forums Read Search Gallery My P.L.A.N. Survey

Thread Tools Display Modes
  #1   ^
Old Wed, Dec-22-04, 06:00
cajuda cajuda is offline
Senior Member
Posts: 508
Plan: Atkins
Stats: 225/185/150 Female 5 feet 4 in.
Progress: 53%
Location: Upper Peninsula, Michigan
Default Mashed Cauliflower, Turnips & Rutabaga Casserole With Caramelized Onions

This is an adaptation of a recipe using potatoes, rutabaga and parsnips. I've also put in carrots for color and a potato or two for substance. I use what I have on hand. Very good casserole for the holidays.

Mashed Cauliflower, Turnips, & Rutabaga Casserole With Caramelized Onions

3 cans chicken broth
1 large head cauliflower, cut in chunks
4 c. turnips, cut in chunks
1 med. rutabaga, cut in chunks
8 cloves garlic
1 bay leaf
1 tsp. dried thyme
3/4 c. butter (may not need that much but if we can have it... )
3 large onions, thinly sliced
salt & pepper

1. Combine broth, cauliflower, rutabagas, turnips, garlic, bay leaf and thyme in a large pot. Bring to a boil and simmer until veggies are very tender--anywhere from 15-30 minutes depending on size of chunks. Drain (but save the broth for other uses such as "Italian Wedding Soup"--I think the recipe's on this site)

2. Transfer veggies to a large bowl, add 1/2 c. butter and mash to the consistency you like (I like it chunky). Season with salt and pepper. Transfer mashed veggies to a buttered 13 X 9 X 2 inch baking dish.

3. Melt remaining 1/4 c. butter in a heavy large skillet over medium-high heat. Add sliced onions. Saute until beginning to brown, about 5 minutes. Reduce heat to medium-low and saute until onions are tender and golden brown, about 15 minutes. Season with salt and pepper. Spread onions evenly over mashed veggies. Casserole can be prepared up to 1 day ahead. Cover and refrigerate.

4. Preheat oven to 375 degrees F (190 degrees C). Bake, uncovered, for 25 minutes, or until heated through and top begins to crisp. Makes 8-10 servings.

I got the following when I entered this as written above into Cals 1976; Fat 143; Carbs 157; Prot 43 (Very low carb when you divide these numbers by 8-10 unless I've done something wrong). This is really Add low-carb gravy and you're all set. Enjoy!
Reply With Quote
Sponsored Links

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off

All times are GMT -6. The time now is 00:26.

Copyright © 2000-2019 Active Low-Carber Forums @
Powered by: vBulletin, Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.