Cheesy Party "Potatoes"
THM:S, low carb, gluten/egg/nut free (Use non-contaminated ingredients. Click here for gluten-free oat fiber.)
Author: Briana Thomas
Serves: 9
Ingredients
- 4 c. peeled, grated turnip (gently packed)*
- 1 (1 lb.) bag frozen cauliflower florets (thawed)
- Salt
- -
- 1½ c. grated cheddar cheese
- 1 c. cottage cheese
- 1 T. salted butter (softened)
- 1 lg. (or 2 sm.) garlic clove (peeled)
- 2 tsp. chicken bouillon (not low sodium)**
- 1 tsp. each onion powder, parsley flakes
- ½ tsp. black pepper
- ¼ tsp. THM Super Sweet Blend
- ⅛ tsp. turmeric (for color)
- -
- 3 T. oat fiber
- -
- Additional ½ c. grated cheddar cheese
- Parsley flakes
Instructions
- Spread the grated turnip and cauliflower out on a baking sheet. Sprinkle lightly with salt and roast at 450* for 20 minutes. Turn the oven temperature down to 350* to prepare for baking the casserole.
- While the veggies are baking, make the cheese mixture. Add the second section of ingredients (grated cheddar cheese - turmeric) to a blender and blend to a thick paste.
- Put the turnips and cauliflower in a mixing bowl and add the oat fiber. Use a pastry cutter to chop up the cauliflower and distribute the oat fiber at the same time. Add the cheese mixture and mix everything up with a spatula. Spread the mixture into a greased 8"x8" baking dish and top with the additional cheese and parsley flakes.
- Bake (uncovered) at 350* for 30-40 minutes until hot and bubbly and the veggies are tender.
Notes
*About 3 small turnips. Use SMALL turnips! Large turnips have a very strong flavor! And do not omit the peeling step!
**Because people usually ask, I recommend a high-quality chicken bouillon like Better Than Bouillon. (I consider this to fall under the "1 g of sugar or less per serving" rule for store-bought condiments.) If using low-sodium bouillon, you may need to add a little salt to the recipe.
I used oat fiber to help soak up some of the moisture from the vegetables and do not recommend leaving it out or substituting for it unless you're OK with a runnier product. To answer a FAQ, no, oat bran and oat fiber are not the same thing and are not interchangeable. We purchase this brand of oat fiber from Netrition.
Obviously these are not potatoes and will not taste exactly like potatoes, but they're a good substitute! I chose a combination of cauliflower and turnip for my favorite taste and texture, but you could try substituting grated jicama or radish for the turnip if you're up to a little experimenting, or even just use all cauliflower. Various vegetables may need longer baking times to soften up (especially jicama!). The texture may vary.
NUTRITION (per serving): 182 calories, 12 g fat, 8 g carb., 3 g dietary fiber, 12 g protein (Carbs minus dietary fiber = 5 g net carb.)
**Because people usually ask, I recommend a high-quality chicken bouillon like Better Than Bouillon. (I consider this to fall under the "1 g of sugar or less per serving" rule for store-bought condiments.) If using low-sodium bouillon, you may need to add a little salt to the recipe.
I used oat fiber to help soak up some of the moisture from the vegetables and do not recommend leaving it out or substituting for it unless you're OK with a runnier product. To answer a FAQ, no, oat bran and oat fiber are not the same thing and are not interchangeable. We purchase this brand of oat fiber from Netrition.
Obviously these are not potatoes and will not taste exactly like potatoes, but they're a good substitute! I chose a combination of cauliflower and turnip for my favorite taste and texture, but you could try substituting grated jicama or radish for the turnip if you're up to a little experimenting, or even just use all cauliflower. Various vegetables may need longer baking times to soften up (especially jicama!). The texture may vary.
NUTRITION (per serving): 182 calories, 12 g fat, 8 g carb., 3 g dietary fiber, 12 g protein (Carbs minus dietary fiber = 5 g net carb.)
Recipe by Briana Thomas at https://www.briana-thomas.com/cheesy-party-potatoes/