Lowcarbezine!

Jansonn's Temptation

This Swedish favorite is traditionally made with potatoes. I have no idea how this decarbed version compares, but it's utterly delicious in its own right. Don't be afraid of that anchovy paste, by the way. There is no fishy flavor in the finished recipe, it's just rich-tasting and wonderful.

2 turnips, cut in strips
1/2 head cauliflower, cut in strips
1 onion, sliced thin
2 tablespoons butter
1/2 cup heavy cream
1 tablespoon anchovy paste
1/4 teaspoon salt or Vege-sal
1/4 teaspoon pepper

1. Peel your turnips and cut them into smallish strips -- about the size of fast food french fries. Cut up your cauliflower, too -- cut it in strips as much as possible (include the stem), but of course, being cauliflower, it'll crumble some. No biggie. Combine the turnips and cauliflower.

2. Slice your onion quite thin. Melt the butter in your heavy skillet, over medium heat, and saute your onions until they're limp, and turning translucent.

3. Spray an 8x8 baking dish with non-stick cooking spray. Then layer the turnip/cauliflower mixture and the onions in the baking dish.

4. Measure your cream, and stir in the anchovy paste, salt, and pepper, until the anchovy paste is dissolved. Pour this mixture over the vegetables.

5. Bake at 400 for 45 minutes.

Posted by HoldTheToast at February 23, 2004 06:47 PM