Part 21 (1/2)

In a heavy-bottomed pot or skillet, heat inch (1.3 cm) of olive oil over medium heat. Add the brussels sprouts and fry them, stirring occasionally, until they are very dark brown all over-you really want them just about burned.

For the last minute or so, add the garlic and stir it around well. Remove the skillet from the heat and serve the sprouts before the garlic burns. It's unbelievable!

Yield: Technically 4 servings, but my husband and I can easily eat a pound of these between the two of us. Technically 4 servings, but my husband and I can easily eat a pound of these between the two of us.

a.s.suming you can bring yourself to share with 3 other people, you'll each get 10 grams of carbohydrates with 4 grams of fiber per serving, for a total of 6 grams of usable carbs and 4 grams of protein.

Nutty Brussels Sprouts 1 pound (455 g) brussels sprouts cup (75 g) hazelnuts 6 tablespoons (84 g) b.u.t.ter, divided 4 slices bacon teaspoon salt or Vege-Sal [image]teaspoon pepper Trim the stems of the brussels sprouts and remove any wilted or yellowed leaves. Thinly slice brussels sprouts using the slicing blade of a food processor.

Chop the hazelnuts to a medium texture in a food processor.

Melt 2 tablespoons (28 g) of the b.u.t.ter in a heavy skillet over medium heat and add the hazelnuts. Saute, stirring frequently, for about 7 minutes or until golden. Remove from the skillet and set aside.

Cook the bacon, either using a separate skillet or the microwave. While the bacon is cooking, melt the remaining 4 tablespoons (56 g) of b.u.t.ter over medium-high heat in the same skillet you used for the hazelnuts. Add the sliced brussels sprouts and saute, stirring frequently, for 7 to 10 minutes or until tender.

Stir in the toasted hazelnuts and the seasonings and transfer to a serving dish. Drain the bacon, crumble it over the top, and serve.

Yield: 4 servings 4 servings Each with 12 grams of carbohydrates and 5 grams of fiber, for a total of 7 grams of usable carbs and 8 grams of protein.

Orange Pecan Sprouts My husband took a bite of these, pointed to his plate, and said, ”You could make these again!” They're really wonderful.

1 pound (455 g) brussels sprouts [image]cup (40 g) chopped pecans 3 tablespoons (42 g) b.u.t.ter 1 teaspoon grated orange zest 3 tablespoons (45 ml) orange juice Trim the stems of the brussels sprouts and remove any wilted outer leaves. Run the sprouts through the slicing blade of your food processor.

In a large, heavy skillet over medium-high heat, start sauteing the pecans in the b.u.t.ter. After about 2 minutes, add the brussels sprouts and saute the two together, stirring every few minutes until the sprouts soften and start to have a few brown spots. While they're sauteing, you can grate the orange zest and squeeze the orange juice. (You could use bottled orange juice, but since you need the zest, too, fresh just makes sense.) When the sprouts are tender and flecked with brown, stir in the zest and juice, cook for just another minute, and serve.

Yield: 4 servings 4 servings Each with 12 grams of carbohydrates and 5 grams of fiber, for a total of 7 grams of usable carbs and 4 grams of protein.

Orange Mustard Glazed Sprouts These are wonderful!

1 pound (455 g) brussels sprouts, halved 3 tablespoons (42 g) b.u.t.ter 2 tablespoons (30 ml) lemon juice 1 teaspoons brown mustard 1 tablespoon (1.5 g) Splenda teaspoon soy sauce teaspoon orange extract Trim the stems of your brussels sprouts, remove any bruised leaves, and then slice each one in half.

Melt the b.u.t.ter in a large, heavy skillet over medium heat. Add brussels sprouts and saute until they're just starting to get tender and develop a few brown spots.

While the sprouts are sauteing, mix together everything else. When the sprouts are nearly done, pour the mustard mixture into the skillet and stir to coat. Cook for another 2 to 3 minutes and serve.

Yield: 3 to 4 servings 3 to 4 servings a.s.suming 3 servings, each will have 5 g protein; 13 g carbohydrate; 5 g dietary fiber; 8 g usable carbs.

'Baga Fries I'll bet you've never tried a rutabaga, and you're just guessing you're not going to like them. Well, everyone who tries these likes them.

2 pounds (910 g) rutabaga 3 to 4 tablespoons (42 to 56 g) b.u.t.ter Salt Peel your rutabaga and cut it into strips the size of big steak fries using a big, heavy knife with a sharp blade.

Steam the ”fries” over boiling water in a pan with a tight lid until they're easily pierced with a fork but not mushy (about 10 to 15 minutes). You want them still to be al dente.

Melt the b.u.t.ter in a heavy-bottomed skillet over medium-high heat and fry the strips of rutabaga until they're browned on all sides. Sprinkle with salt and serve.

Yield: 6 servings 6 servings Each with 12 grams of carbohydrates and 4 grams of fiber, for a total of 8 grams of usable carbs and 2 grams of protein.

Glazed Turnips These make wonderful subst.i.tute for potatoes with a roast.

3 cups (450 g) chopped turnips, cut into small chunks 2 tablespoons (28 g) b.u.t.ter small onion 1 teaspoon Splenda teaspoon liquid beef bouillon concentrate [image]teaspoon paprika Steam or microwave the turnip chunks until tender-I steam mine in the microwave for about 7 minutes on high-and then drain.

Melt the b.u.t.ter in a heavy skillet over medium heat. Add the turnips and onion and saute until the onion is limp.

Stir in the Splenda, bouillon concentrate, and paprika, coating all the turnips, and saute for just another minute or two.

Yield: 6 servings 6 servings Each with 12 grams of carbohydrates and 3 grams of fiber, for a total of 9 grams of usable carbs and 2 grams of protein.

Mashed Garlic Turnips This recipe is great with a steak, a roast, or chops.

2 pounds (910 g) turnips, peeled and cut into chunks 8 cloves garlic, peeled and sliced 2 tablespoons (28 g) b.u.t.ter 2 tablespoons (30 g) prepared horseradish 1 teaspoon salt or Vege-Sal teaspoon pepper [image]teaspoon ground nutmeg 3 tablespoons (9 g) chopped fresh chives Place the turnips and the garlic in a saucepan with a tight-fitting lid. Add water to fill about halfway, cover, and place over medium-high heat. Bring to a boil, turn down the heat, and simmer until quite soft (about 15 minutes). Drain the turnips and garlic very well.

Using a potato masher, mash the turnips and garlic together. Stir in the b.u.t.ter, horseradish, salt, pepper, and nutmeg and mix well. Just before serving, stir in the chives.

Yield: 6 servings 6 servings Each with 10 grams of carbohydrates and 2 grams of fiber, for a total of 8 grams of usable carbs and 2 grams of protein.

Balsamic Veggie Packet My husband, no big fan of summer squash, really liked this.

2 medium turnips, peeled and cut into strips medium onion, sliced 1 medium yellow summer squash, halved lengthwise and sliced (You can subst.i.tute zucchini, if you prefer.) 1 cup (70 g) broccoli florets cup (60 ml) olive oil 1 clove garlic, crushed 2 tablespoons (30 ml) balsamic vinegar Salt and pepper Start a charcoal fire or preheat a gas grill.

You'll need a big piece of heavy-duty foil. When you've got your vegetables cut up, heap them in the center of a piece of foil, jumbling them together. Mix the oil, garlic, and balsamic vinegar together. Make sure that the edges of the foil are turned up a bit and drizzle this mixture over the vegetables. Sprinkle salt and pepper over the whole thing. Then bring the opposite sides of the foil together and roll down to make a strong seam. Roll up the ends. Throw the whole thing on a medium grill for 12 minutes per side and then serve.

Yield: 5 to 6 servings 5 to 6 servings a.s.suming 5, each will have 7 grams of carbohydrate and 2 grams of fiber, for a usable carb count of 5 grams; 1 gram protein.

Turnips Au Gratin This is sublime with top-quality Vermont cheddar cheese, but you can make it with any good, sharp cheddar.

2 pounds (910 g) turnips, peeled and thinly sliced 1 cup (240 ml) heavy cream 1 cup (240 ml) half-and-half 3 cups (340 g) shredded sharp cheddar cheese, divided 2 teaspoons prepared horseradish teaspoon ground nutmeg medium onion, sliced Salt and pepper Preheat the oven to 350F (180C, or gas mark 4).

Steam the turnips until they're just tender. (I steam mine in the microwave for 7 minutes on high.) While the turnips are cooking, combine the heavy cream and half-and-half in a saucepan over very low heat. Bring to a simmer.

When the cream is up to temperature, whisk in 22/3 cups (300 g) of the cheese, a couple of tablespoons at a time. Stir each addition until it's completely melted before adding more. When all of the cheese is melted into the sauce, whisk in the horseradish and nutmeg. Turn off the heat.

Spray an 8 8-inch (20 20-cm) gla.s.s baking dish with nonstick cooking spray. Put about one-third of the turnips in the dish and scatter half of the sliced onion over it. Add another layer of one-third of the turnips, half of the onions, and the final third of the turnips on top. Pour the cheese sauce over the whole thing and scatter the last[image] cup (40 g) of cheese over the top. Bake for 30 to 40 minutes or until golden. cup (40 g) of cheese over the top. Bake for 30 to 40 minutes or until golden.

Yield: 6 servings 6 servings Each with 12 grams of carbohydrates and 2 grams of fiber, for a total of 10 grams of usable carbs and 17 grams of protein.

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. This is the natural side dish to serve with Swedish Meatb.a.l.l.s (page 317).

2 turnips head cauliflower 1 onion 2 tablespoons (28 g) b.u.t.ter 1 tablespoon (15 g) anchovy paste teaspoon salt, or Vege-Sal teaspoon pepper cup (120 ml) heavy cream Preheat oven to 400F (200C, or gas mark 6).

Peel the turnips and cut them into smallish strips-about the size of fast food French fries. Cut up the cauliflower, too-cut it in strips as much as possible (include the stem), but being cauliflower, it'll crumble some. That's fine. Combine the turnips and cauliflower and set aside.

Slice the onion quite thin. Melt the b.u.t.ter in a heavy skillet over medium heat and saute the onion slices until they're limp and turning translucent.

Spray an 8 8-inch (20 20-cm) baking dish with nonstick cooking spray. Layer the turnip/cauliflower mixture and the onions in the baking dish.

Stir the anchovy paste, salt, and pepper into the cream until the anchovy paste is dissolved. Pour this mixture over the vegetables. Bake for 45 minutes and then serve.

Yield: 5 servings 5 servings Each with 2 g protein; 6 g carbohydrate; 2 g dietary fiber; 4 g usable carbs.

Indian Cabbage This is good with anything curried. This combination of seasonings works well with green beans, too.