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  • LowCarbRecipeBox@aol.com
    Rutabaga faux-tato salad A _rutabaga_ (http://en.wikipedia.org/wiki/Rutabaga) looks like a giant yellow-fleshed turnip and began as a hybrid between a
    Message 1 of 1 , Nov 28, 2010

      Rutabaga "faux-tato" salad

      A rutabaga looks like a giant yellow-fleshed turnip and began as a hybrid between a turnip and cabbage. I was looking for a lower-carb alternative for a "fauxtato" salad. Potato has 24 net carbs per cup, while rutabaga has only 9 grams, making it the clear winner here. I previously tried chopped cauliflower, but the texture wasn't right, and I thought that an actual root vegetable would be a better choice. It has a much firmer texture and a bit of a radishy taste (which I enjoyed), but it is close enough that you could certainly share it with people eating an otherwise standard American diet.

      Serves 4-6

      • 1 large rutabaga (about 2 lbs)
      • 2 Tbs cider vinegar
      • 1/2 cup chopped dill pickle (optional)
      • 2 Tbs thinly sliced scallions
      • 1/4 cup mayonnaise (Spectrum light or full-fat)
      • 1/4 cup sour cream (light or full-fat)
      • 3/4 tsp dry mustard
      • 3/4 tsp celery salt
      • 2 Tbs minced fresh dill
      • 2 hard-boiled eggs, diced or chopped
      • Pepper, to taste
      1. Peel the rutabaga and cut it into cubes. Boil in generously-salted water until tender. Drain and cool.
      2. Combine the remaining ingredients. Add the rutabaga, toss, and chill for at least an hour.
      This recipe is courtesy of The LowCarbRecipeBox http://health.groups.yahoo.com/group/LowCarbRecipeBox/

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