I only have eyes for this eyeless tuber.
I used to make vast batches of potatoes au gratin, and now I've discovered something even better.
I'd been holding onto two turnips, and, after a near-disaster attempt at making French Fries with one, I decided to give a shot at baking these bad boys as an American standard.
By cutting milk and using heavy cream and organic Swanson chicken broth, I was able to achieve a moist dish which was cheesy and pretty darned good! Because a little goes a long way, this recipe is so more filling than potatoes.
Add chives to the top post-bake for some added color and presentation. Keep reading for this cheesy keeper!
Comments
A new recipie for choclate addicts. "Chocloate Snowball"
1 cup of Daisy Brand 4% cottage cheese = 6 grams of carb
3/4 cups of very cold water
1 pack of sweetner (I use sweet n low)
1/2 tsp rum flavor
sprinkle of nutmeg
1 TBL Sugar Free chocolate suryp. ( I use Wal-Mart Super Value Sugar Free)
Using your food blender: Pour water in first, then cottage and seaonings, NOT the chocolate. Blend mixture until smooth and creamy. Put blender on Whip or Frappe and blend a little bit more.
Pour into 1/2 cup containers and freeze. You should have almost 8 servings. When ready to eat, put a container in the microwave for 20 seconds. Each container will freeze pretty solid so you still have to break it up with your spoon. Now here's the good part.
1 TBL of sugar free chocolate. I use WalMart brand, Super Value, sugar free = 2 grams of carb. (2 Tbl=4 grams)
Pour the choclate over the snowball and enjoy.
Each 1/2 cup serving = About 3 grams per serving
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