|HOME FRIES, (c) 2012, JUDY BARNES BAKER|
This can be a lifesaver for a meat and potatoes man (or woman).
Recipe from Nourished; a Cookbook for Health, Weight Loss, and Metabolic Balance.
4 slices bacon (3¼ ounce or 93 grams)
2½ cups (15½ ounces) Rutabaga Faux Potatoes (See following recipe.)
½ cup (2½ ounces) peeled and chopped onion
Salt and pepper to taste
Cook the bacon in a skillet until crisp. Chop and reserve. Pour off the fat from the pan. Measure 2 tablespoons of bacon fat and return to pan. Sauté the cooked rutabaga, stirring occasionally, until browned. Add onion to the skillet with rutabaga and sauté until the onion is soft. Add the reserved bacon and the salt and pepper and cook until heated through.
“I appreciate the potato only as protection against famine, except for that, I know of nothing more eminently tasteless.”– Jean Anthelme Brillat-Savarin, The Physiology of Taste, 1825
Makes 5 servings of ½ cup.
Per serving—Net carbohydrate: 7.8 g; Protein: 3.7 g; Fiber: 2 g; Fat: 2.9 g; Calories: 77
Total weight: 14 ounces or 398 grams
Weight per serving: 2¾ ounces or 78 grams
Preparation time: 5 minutes active; 20 total
Some sources list the carbohydrate count for rutabaga as being higher than that for turnips; some list them as being about the same. I prefer rutabaga as a potato substitute because it is a bit milder and the texture is more like potatoes, but rutabagas and turnips can be used interchangeably in most recipes.
Buy the smallest, freshest rutabagas you can find. Fresh ones will be heavy for their size and they will feel firm to the touch. Avoid ones that have been waxed to give them a longer shelf life; they may feel hard but the older they are, the stronger they will taste.
RUTABAGA FAUX POTATOES (Basic Recipe)
Try this when you are missing those hash browns and home fries. They may not pass for russets, but they are very much like Yukon gold potatoes. Unless you tell them, your guests may be convinced that they are eating potatoes.
3 small rutabagas (about 1¼ pounds total)
2 walnuts in the shell
1 slice of lemon with peel, optional
Salt and pepper to taste
Sweetener, if needed
Peel the rutabaga and dice into ½- to 1-inch cubes. Simmer for 10 minutes in a generous amount of water to which you have added salt and pepper and the 2 whole walnuts. Change the water if desired, add the lemon, if using, and continue to cook for 10 to 15 minutes more or until fork tender. Drain well. Discard walnuts and lemon. Return the rutabaga to the pan on low heat and stir a minute or two longer to dry. Taste the rutabaga and if it is bitter, sprinkle with a small amount of sugar substitute. Use like potatoes in soups or chowders or to make faux potato salad or Home Fries. (See previous recipe.)
Notes: Adding walnuts in the shell to the cooking liquid will neutralize the odor of cooking cabbage; I have discovered that it also helps counteract the turnip or cabbage flavor of similar vegetables, like cauliflower and rutabaga. Lemon also helps to neutralize strong flavors. Changing the water once while boiling makes them even milder.
If the recipe you will be using calls for cream, rinse the rutabaga well after draining to remove any trace of the lemon so the cream won’t curdle.
“There is nothing so tragic on earth as the sight of a fat man eating a potato.”
– Vance Thompson, Eat and Grow Thin, 1914
Makes 5 servings of ½ cup each.
Per serving—Net carbohydrate: 6.5 g; Protein: 1.4 g; Fiber: 2.9 g; Fat: 0.2 g; Calories: 41
Total weight: 15½ ounces or 440 grams
Weight per serving: 3 ounces or 88 grams
Preparation time: 15 minutes active; 35 minutes total
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Nourished; a Cookbook for Health, Weight Loss and Metabolic Balance, available in print or e-book format > http://tinyurl.com/mq42koa
Disclaimer: I will receive a commission from sales of the book above.
(c) 2014, Judy Barnes Baker, www.carbwars.blogspot.com