Low Carb Faux Scalloped Potatoes
5.5g
Net Carbs
1.6g
Protein
13.1g
Fat
2.2g
Fiber
149
Calories
Cooking tip: A key to this recipe is evenly, and thinly sliced onions and turnips. This allows the dish to cook evenly, resulting in tender, savory turnips. Using a mandolin slicer is a great option but be sure to use the finger guard to keep all your digits! When choosing turnips for this recipe, consider that smaller, younger turnips can be less bitter than larger options, so they can be a better option.
Ingredients:
- 1 teaspoon table salt USDA
- 1 tablespoon coconut flour, finely ground, organic King Arthur Flour
- 1/2 teaspoon black pepper, ground USDA
- 16 ounces fresh turnip FNDDS
- 1/4 cup butter, unsalted USDA
- 1/3 cup heavy whipping cream USDA
- 1/2 cup fresh yellow onion USDA
- 1 tablespoon fresh chives FNDDS
- 3/4 cup almond milk, unsweetened FNDDS
Directions:
- Heat oven to 350°F. Lightly butter a 9-inch by 9-inch (or two quart) baking dish.
- Thinly slice onion. In a medium skillet over medium heat, melt one tablespoon butter. Sautee onion until wilted and becoming translucent, about 3 minutes. Set aside.
- Peel turnip and thinly slice, resulting in about 4 cups sliced turnip. Layer 1/3 of the sliced turnips on the bottom of the prepared baking dish. Top with one third of the cooked onions, sprinkle evenly with 1 teaspoon coconut flour, 1/3 teaspoon salt, a big pinch pepper, and 1 tablespoon butter cut into small pieces. Repeat layers until all the turnips, onions, coconut flour, salt and pepper are used.
- In a small bowl, whisk together almond milk and cream. Evenly pour over the turnips and bake for 45-60 minutes, until top is golden and turnips are tender.
- Garnish with minced chives and serve while warm. Each serving is roughly ½ cup.
