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Low Carb Turnip Puff Recipe


Atkins Low Carb Turnip Puff
7.2g
Glucides nets Atkins™
Prep Time:30 Minutes
Style:American
Cook Time:60 Minutes
Phase:Phase 1
Difficulty:Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

10.5g

Protein

10.7g

Fat

2.2g

Fiber

172.7cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 4cup, cubesTurnips
  • 1tspSalt
  • 1TbspButter, salted or unsalted
  • 0 1/2cupYellow Onion (chopped)
  • 2eachEgg
  • 0 1/4cupAlmond Milk, plain, unsweetened
  • 0 1/4cupAlmond Flour, Blanched
  • 2TbspParmesan Cheese, grated
  • 1tspBaking powder
  • 0 1/2tspBlack Pepper, ground
  • 2servingKroger Pork Rinds (1/2 oz)
  • 2ozCheddar
  • 2TbspParsley, fresh, chopped

DIRECTIONS

  1. Peel and cut turnips into 1-inch cubes. Place into a large pot, fill with cold water, and add 1 teaspoon salt. Bring to a boil over high heat and boil until tender, about 30 minutes.
  2. Preheat oven to 350°; lightly grease a 2.5 liter casserole dish.
  3. Drain turnips, rinse in cold water, and allow to dry for at least 5 minutes. Melt butter in a small skillet over medium heat. Sautee onions in the butter until translucent, about 3 minutes. 
  4. Pulse the turnips in a food processor until broken down. Add onions and pulse to mix. Add eggs and almond milk and process until well combined and fluffy. Add the almond flour, parmesan cheese, baking soda and pepper and pulse until evenly combined. Scrape into the baking dish and smooth to an even layer. 
  5. Mix finely chopped pork rinds, cheddar cheese, and parsley in a small bowl. Evenly sprinkle over the top of the turnip. Bake for 30 minutes, or until top is browning and turnip has puffed a bit. Each serving is about ½ cup of turnip and topping.

Cooking Tip

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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