Low Carb Recipe Ideas
Rutabagas are not the prettiest vegetable on the planet but it is a beautiful dish waiting within, and in that, it expresses the best of what autumn root vegetables have to offer. Potatoes are so high in carbs and I love Scallop Potatoes, why not use Rutabagas in place of the high carb potatoes. So that is what I did and will never use potatoes again. I hope you enjoy them as much as we do?
Tip: You can use one can of mushroom soup for less carbs it just isn’t as creamy, 11 net carbs per serving
Scalloped Rutabaga’s
Rutabaga (880 gram is what I used)
2 cans of Campbell’s Mushroom Soup
½ cup unsweetened Almond Breeze
1 cup chopped onion
Bacon (3 slices)
Peel rutabaga with peeler, cut into quarters then use your vegetable slicer or knife to slice into small slices to resemble potatoes, set aside in a larger dish. In the dish you are going to bake the scallop rutabaga’s open cans of mushroom soup add to dish, add onions and almond breeze, mix well.
Add mixture to rutabaga’s mix well, sprinkle with salt and pepper to taste. Pour mixture back into ovenware dish. Add half bacon strips on top.
Preheat oven 375 F, place in oven on middle rack for approximately 1 ½ hours till done.
8 servings
Yeild: 13.5net carbs per serving.
