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
Password
Register FAQ Members Calendar Mark Forums Read Search Gallery My P.L.A.N. Survey


Reply
 
Thread Tools Display Modes
  #1   ^
Old Thu, Oct-17-02, 19:12
Boopers
Guest
Posts: n/a
 
Plan:
Stats: //
BF:
Progress:
Smile Spicy Scalloped Rutbagas with Parsley

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, jalapeņo 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.
Reply With Quote
Sponsored Links
Reply

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

Similar Threads
Thread Thread Starter Forum Replies Last Post
Induction Recipes (Useful Save it into your PC) q8ty Breakfast Ideas 19 Wed, Jul-07-10 21:20
Spicy Mayo/Tartar Sauce Kayakker Low-Carb Products 1 Fri, Jun-06-03 18:17
Parsley anyone? RickinTN Atkins Diet 6 Sun, May-25-03 18:32
Whooee Momma, That's some spicy chicken!! TeriDoodle Main dishes 3 Mon, Sep-23-02 09:43


All times are GMT -6. The time now is 09:53.


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