{"id":1580,"date":"2016-02-15T18:17:33","date_gmt":"2016-02-15T23:17:33","guid":{"rendered":"http:\/\/thisfoodthing.com\/?p=1580"},"modified":"2016-02-16T06:50:31","modified_gmt":"2016-02-16T11:50:31","slug":"creamy-rutabaga-cheese-puree-low-carb","status":"publish","type":"post","link":"http:\/\/thisfoodthing.com\/index.php\/2016\/02\/15\/creamy-rutabaga-cheese-puree-low-carb\/","title":{"rendered":"Creamy Rutabaga & Cheese Puree (Low Carb)"},"content":{"rendered":"

Eating low carb for the past year or so, I’ve really not felt like writing here on my food blog. \u00a0I 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. \u00a0I’m learning now, though, to re-make them in a low carb version. \u00a0It’s a slow process, with trial and (a lot) of errors). \u00a0But I’m making my way there, slowly but surely.<\/p>\n

My taste buds have certainly had a shock — and boy have they changed. \u00a0I 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). \u00a0Not a carb in sight, with the exception of what is found in eggs, cheeses or the good low carb veggies I eat. \u00a0 Foods now taste differently. \u00a0Almonds are so sweet. \u00a0Bacon is freaking awesome. \u00a0Cheesecake has become almost boring, and dried zucchini chips are a staple. \u00a0And then there is the entire cabbage family. \u00a0Turnips and rutabaga are like .. well.. they are freaking awesome – \u00a0crunchy, tangy, sweet darlings that I have come to really adore. \u00a0 It’s thanks to Sander that I’ve become acquainted with them at all, and his idea for the following recipe. \u00a0He’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.<\/p>\n

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. \u00a0We then mashed it up and decided to try again. \u00a0This recipe is our 3rd rutabaga recipe, but the 4th time we’ve played with the ingredient at all.<\/p>\n

Michelle’s Pics<\/p>\n

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Sander’s Pics<\/p>\n

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Creamy Rutabaga & Cheese Puree (Low Carb)<\/strong><\/h2>\n

1 Rutabaga, peeled and chopped into even 1 inch cubes (about 3 1\/3 pounds or 1.5 kilos)
\n8.5 cups of chicken stock (2 liters)
\n2 to 6\u00a0ounces of cream (60 to 200 ml)
\n1 small onion, minced
\n2-3 ounces of bacon, chopped and cooked with the onion.
\n1 cup cheese, shredded (4 ounces or 113 grams)
\nSalt & Pepper, to taste<\/p>\n

Rutabagas are usually covered in wax, so peel and wash well. \u00a0Slice the rutabaga in 1 inch slices, and then cube into one in squares. \u00a0In a good sized pot, pour the chicken stock and add the cubed rutabaga. \u00a0Cover and bring to a boil. \u00a0Boil for 30-50 minutes. \u00a0Depending on the rutabaga, it could take longer. \u00a0Check with a fork to see if the rutabaga is soft. \u00a0It won’t ever be as soft as a boiled potato, but every so slightly al dente.<\/p>\n

In a saute pan, saute the bacon until it’s about 1\/2 cooked. \u00a0Add in the minced onion and cook until golden. \u00a0Set aside, saving 1\/4 cup for later.<\/p>\n

Once the rutabaga’s are done, DO NO DRAIN the stock away. \u00a0Add in the onion\/bacon mixture directly to the pot of chicken stock and rutabagas. \u00a0Using your stick blender ( I do NOT recommend a blender for this), begin blending the bacon, onion, rutabaga and chicken stock. \u00a0Do this until it’s pretty well pureed. \u00a0Add in the cream, in small amounts, to taste. \u00a0I liked less cream than Sander did – he added\u00a06 ounces, I added about 2.5. \u00a0Once you add in the cream, the puree will become even creamier. \u00a0At this point, add in the cheese. \u00a0I used Monterey Jack and a bit of havarti. \u00a0Sander used a smoked gouda. \u00a0Your favorite cheddar or edam would work just as well. \u00a0Now puree until you can puree no longer!! \u00a0Or, until it is silky smooth. \u00a0 Serve the puree with a bit of the onion\/bacon mixture you set aside earlier. \u00a0Makes 12 Cups.<\/p>\n

Nutrition information is based on using 3 ounces cream, cheddar cheese and 2.6 ounces bacon.<\/p>\n

12 Servings. \u00a01 Cup (240ml) per serving<\/p>\n

96 Calories, 5.2g Fat, 756mg Sodium<\/em>
\n6.8g Carbs, 1.5g Fiber (5.3g Net Carbs), 5.9g Protein<\/em><\/p>\n

\"Nutrition<\/a>

Nutrition Facts for Rutabaga Puree<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

Eating low carb for the past year or so, I’ve really not felt like writing here on my food blog. \u00a0I think I have had to come to terms with the fact that most of the yummy recipes I have … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[468,481,482],"tags":[],"class_list":["post-1580","post","type-post","status-publish","format-standard","hentry","category-low-carb","category-soup","category-vegetables"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/posts\/1580","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/comments?post=1580"}],"version-history":[{"count":8,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/posts\/1580\/revisions"}],"predecessor-version":[{"id":1604,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/posts\/1580\/revisions\/1604"}],"wp:attachment":[{"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/media?parent=1580"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/categories?post=1580"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/tags?post=1580"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}