Eating low carb for the past year or so, I’ve really not felt like writing here on my food blog. I think I have had to come to terms with the fact that most of the yummy recipes I have here I will no longer be able to make. I’m learning now, though, to re-make them in a low carb version. It’s a slow process, with trial and (a lot) of errors). But I’m making my way there, slowly but surely.
My taste buds have certainly had a shock — and boy have they changed. I haven’t eaten sugar (in any of it’s forms), in over a year, nor have I had any bread, rice, pasta, crackers, or potatoes (or any other grain). Not a carb in sight, with the exception of what is found in eggs, cheeses or the good low carb veggies I eat. Foods now taste differently. Almonds are so sweet. Bacon is freaking awesome. Cheesecake has become almost boring, and dried zucchini chips are a staple. And then there is the entire cabbage family. Turnips and rutabaga are like .. well.. they are freaking awesome – crunchy, tangy, sweet darlings that I have come to really adore. It’s thanks to Sander that I’ve become acquainted with them at all, and his idea for the following recipe. He’s gone low carb right along with me (for the most part), and is always coming up with ideas for new foods and recipes that work with this way of eating.
We started out a few weeks ago making a stuffed rutabaga recipe — the stuffing of which was pure yum, but the rutabaga was so over cooked it didn’t work out as planned. We then mashed it up and decided to try again. This recipe is our 3rd rutabaga recipe, but the 4th time we’ve played with the ingredient at all.
Creamy Rutabaga & Cheese Puree (Low Carb)
1 Rutabaga, peeled and chopped into even 1 inch cubes (about 3 1/3 pounds or 1.5 kilos)
8.5 cups of chicken stock (2 liters)
2 to 6 ounces of cream (60 to 200 ml)
1 small onion, minced
2-3 ounces of bacon, chopped and cooked with the onion.
1 cup cheese, shredded (4 ounces or 113 grams)
Salt & Pepper, to taste
Rutabagas are usually covered in wax, so peel and wash well. Slice the rutabaga in 1 inch slices, and then cube into one in squares. In a good sized pot, pour the chicken stock and add the cubed rutabaga. Cover and bring to a boil. Boil for 30-50 minutes. Depending on the rutabaga, it could take longer. Check with a fork to see if the rutabaga is soft. It won’t ever be as soft as a boiled potato, but every so slightly al dente.
In a saute pan, saute the bacon until it’s about 1/2 cooked. Add in the minced onion and cook until golden. Set aside, saving 1/4 cup for later.
Once the rutabaga’s are done, DO NO DRAIN the stock away. Add in the onion/bacon mixture directly to the pot of chicken stock and rutabagas. Using your stick blender ( I do NOT recommend a blender for this), begin blending the bacon, onion, rutabaga and chicken stock. Do this until it’s pretty well pureed. Add in the cream, in small amounts, to taste. I liked less cream than Sander did – he added 6 ounces, I added about 2.5. Once you add in the cream, the puree will become even creamier. At this point, add in the cheese. I used Monterey Jack and a bit of havarti. Sander used a smoked gouda. Your favorite cheddar or edam would work just as well. Now puree until you can puree no longer!! Or, until it is silky smooth. Serve the puree with a bit of the onion/bacon mixture you set aside earlier. Makes 12 Cups.
Nutrition information is based on using 3 ounces cream, cheddar cheese and 2.6 ounces bacon.
12 Servings. 1 Cup (240ml) per serving
96 Calories, 5.2g Fat, 756mg Sodium
6.8g Carbs, 1.5g Fiber (5.3g Net Carbs), 5.9g Protein