This post has been a long time coming. I don't know why I haven't posted it before because these have been among my very favorite and very special side dishes for as long as I've been low-carbing. I got the original recipe idea from a vegetable recipe book, and sort of took it from there and added my own touches and made it my own recipe. I can't for the life of me remember the name of the cookbook. It was one I picked up at a thrift store, which is where I do most of my shopping.
This is the kind of side dish that makes you feel like you're having a really special gourmet meal. Like something you'd pay a lot of money for eating out. If you are missing the twice-baked potato, or loaded baked potato, you won't anymore. I promise you.
One little hint when choosing turnips...the smaller ones are less bitter. If you can find a bag with 4 turnips all pretty close to the same size that's what works best for this. They usually come in a 1 lb. bag. At least here they do.
STUFFED TURNIPS
1 pound turnips -- (4 medium sized) - peeled, whole
1/4 cup Parmesan cheese
1 1/2 tbsp Colby jack cheese -- shredded
1/4 cup mushrooms -- chopped fine
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt and pepper -- to taste
2 tablespoons butter -- melted
Bacon pieces (optional)
In a saucepan, boil whole turnips for 30 minutes or until soft enough to easily scoop, (will vary with size of turnip). Remove from pan and let cool enough to handle. Preheat oven to 375F.
With a melon ball scoop, or a small spoon, very carefully scoop out the center of each turnip, being careful not to go through the sides or bottom, so you are left with a shell to fill.
Place scoopings of turnip into a food processor, and process until it becomes small pieces (or chop by hand with a knife until very fine). Add this to a mixing bowl along with Parmesan cheese, Colby jack cheese, mushrooms, garlic powder, onion powder, and salt and pepper.
Mix together well and fill each turnip. You'll have a lot of filling so just fit it in each one even overflowing, as best you can. Top with bacon pieces if desired (optional). Drizzle melted butter over each turnip. Bake 30 to 40 minutes or until lightly browned on top.
Copyright:
"© Ginnys Low Carb Kitchen, 8/14/2014"
- - - - - - - - - - - - - - - - - - -
4 Servings/Per Serving: 112 Calories; 8g Fat (63.8% calories from fat); 4g Protein; 7g Carbohydrate; 2g Dietary Fiber; (5g net carbs)