With the holiday season in full swing, I wanted this week’s edition to feature a fav dish for any time of year. This one especially works great for those high-carb, holiday meals. It only tastes high-carb but it's totally keto!
A few months ago, I discovered rutabagas. They’re in the same family as turnips and, like turnips, are keto-friendly. The downside is that rutabagas aren’t as easy to come by in my area because most folks in this region grow turnips.
The basic differences between the two (per Google) are:
Turnips are generally white with a purple gradient toward the top, while rutabagas are yellow with a brown or purple-brown tinge toward the top. Flavour-wise, rutabagas are sweeter than turnips, which have a sharper flavour.
A while back, I was given some turnips and got alllll excited to see if I had the same results with them as I had the rutabagas, back in the summer.
I wasn’t disappointed! They turned out great and there’s a variety of ways to prepare them. However, for this post, I’ll just include one, which is to prep and cook them in similar fashion to fried potatoes, or spuds.
Below is a slideshow, with the steps listed for you.
Images via AS Phillips
(Spotty image in the background is a large, spatter-ware coffee pot, which serves about 20 cups of cowboy coffee daily!)
10 Now may he who supplies seed to the sower and bread for food, supply and multiply your seed for sowing, and increase the fruits of your righteousness, 11 you being enriched in everything for all generosity, which produces thanksgiving to God through us. 12 For this service of giving that you perform not only makes up for lack among the holy ones, but abounds also through much giving of thanks to God
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Shalom to you and yours this holiday season!
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