90s kids, hopefully you are familiar with Veggie Tales. Religiously imbued yet
absolutely delightful, the series stars some stellar veggies, from Larry the
Cucumber to Bob the Tomato to Jimmy & Jerry Gourd. I can't think
of anything more wholesome than adorable vegetables singing biblical tales with
squeaky voices. You hear that, kids? BigIdea Entertainment wants you to love
God AND eat your
vegetables....simultaneously? Why not.
Alas, here is how this throwback is applicable to my Keto aims for
this blog: So, vegetables contain carbs, which, as a general rule of ketosis, I
must keep track of. Unfortunately, this means I am limited in my veggie
consumption. (But am I deprived? No.) My # 1 staple is spinach, but
most other veggies I tend to incorporate specifically as accents to dishes.
Rarely do veggies take the main stage. I am therefore chronicling my own Veggie Tales series of all
veg-based dishes.
These will st✩r veggies
as the leading actors in each "foodie theatrical
production." Behold, my 1st Veggie Tale:
Radishes Au Gratin
It
started with a rumor. I'd been hearing great things about radishes all over the
Keto Blogosphere. I'm not entirely familiar with radishes, but having heard
that they can take on a potato-like consistency, I figured they had potential
to be scalloped "faux-tatoes". Here's the skinny I learned about
radishes: if you boil them before you fry/bake them, they starch-ify!. But at
only 2 net carbs per cup, they are very keto-friendly
(miraculous, right?!) Always a winter favorite, anything au
gratin is creamy, heavy, & perfect for a cold
night. It may not be winter yet, but with 30 degree temps outside, WINTER IS COMING. The End. (Yeah, I knocked off Game of Thrones, sorry I'm not sorry.)
(Makes
2-3 servings)
Ingredients:
- 1 lb radishes chopped
- 3 cloves garlic
- 6-10 brussels sprouts
- dash of pumpkin spice, cayenne pepper,
salt & pepper
- 3-4 slices of bacon
- 1 cup heavy whipping cream
- 6 oz grated Gruyère (or really any hard cheese)
- Chop the radishes into thin slivers & boil for 7-10 minutes. As they boil, brown the bacon; set oven to 400°F. Chop up the brussels sprouts & garlic cloves as the radishes boil. After the bacon is cooked, take it out of the pan and chop it into smaller bacon bits. Add back into pan.
Once radishes are boiled, fry them with bacon & remaining bacon grease. Add the garlic & brussels sprouts. Add spices. Pan-fry & stir to taste, adjusting spices & heat as needed. Once the vegetables are browned, add the heavy whipping cream and reduce flame; let simmer.
Stir until the vegetables, bacon & cream have formed a caramelized-like consistency.
Add cheese & bake for 15-20 minutes. Serve immediately!
· Enjoy! Also, note the RADISH JUICE I drained on the right. (Don't worry, I only drank the wine)
xo ♡ SFB
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