BANGERS AND MASH (LOW CARB AND GLUTEN FREE)
Serves: 4
INGREDIENTS
4 sausages (I used sweet Italian)
1 cup sliced raw onions
1 Tbsp olive oil
1 Tbsp butter
½ cup chicken stock
2 Tbsp heavy cream
salt & pepper to taste
2 cups cheesy cauliflower puree
chopped parsley to garnish
INSTRUCTIONS
Cook the sausages in a medium saute pan until browned and cooked through. Remove from the pan and set aside.
Add onions to same pan, along with the butter and olive oil. Cook for 5 - 7 minutes at medium heat until onions are browned and softened. Add chicken stock and red wine (if using) and cook for another 3 - 5 minutes until reduced. Add the heavy cream and cook another 2 minutes. Season with salt and pepper.
Add sausages back to the pan with the onions for a couple more minutes until heated through.
To plate, place ½ cup of cauliflower puree in a shallow bowl. Add one sausage to each plate and top with onion gravy. Garnish with chopped parsley or another herb of your choice.
NUTRITION INFORMATION
Calories: 378 Fat: 31g Carbohydrates: 6g net Protein: 15g
CHEESY CAULIFLOWER PUREE (LOW CARB)
Creamy and delicious, you'll never miss mashed potatoes again!
Serves: 2 cups
INGREDIENTS
1 head of cauliflower
2 Tbsp heavy cream
1 Tbsp butter
2 ounces dubliner or other sharp cheese
salt and pepper to taste
INSTRUCTIONS
Clean and trim the cauliflower, breaking it into medium sized pieces. Place in a microwave safe bowl with 2 Tbsp of cream and 1 Tbsp of butter. Microwave, uncovered, on high for six minutes. Stir to coat cauliflower with cream/butter mixture. Microwave for another six minutes on high.
Remove from the microwave and put into a high speed blender or food processor along with the cheese. Puree until smooth.
Season with salt and pepper to taste. You can adjust the cream and butter to your preference.
NUTRITION INFORMATION
Serving size: ½ cup Calories: 148 Fat: 11g Carbohydrates: 4g Protein: 6g
Serves: 4
INGREDIENTS
4 sausages (I used sweet Italian)
1 cup sliced raw onions
1 Tbsp olive oil
1 Tbsp butter
½ cup chicken stock
2 Tbsp heavy cream
salt & pepper to taste
2 cups cheesy cauliflower puree
chopped parsley to garnish
INSTRUCTIONS
Cook the sausages in a medium saute pan until browned and cooked through. Remove from the pan and set aside.
Add onions to same pan, along with the butter and olive oil. Cook for 5 - 7 minutes at medium heat until onions are browned and softened. Add chicken stock and red wine (if using) and cook for another 3 - 5 minutes until reduced. Add the heavy cream and cook another 2 minutes. Season with salt and pepper.
Add sausages back to the pan with the onions for a couple more minutes until heated through.
To plate, place ½ cup of cauliflower puree in a shallow bowl. Add one sausage to each plate and top with onion gravy. Garnish with chopped parsley or another herb of your choice.
NUTRITION INFORMATION
Calories: 378 Fat: 31g Carbohydrates: 6g net Protein: 15g
CHEESY CAULIFLOWER PUREE (LOW CARB)
Creamy and delicious, you'll never miss mashed potatoes again!
Serves: 2 cups
INGREDIENTS
1 head of cauliflower
2 Tbsp heavy cream
1 Tbsp butter
2 ounces dubliner or other sharp cheese
salt and pepper to taste
INSTRUCTIONS
Clean and trim the cauliflower, breaking it into medium sized pieces. Place in a microwave safe bowl with 2 Tbsp of cream and 1 Tbsp of butter. Microwave, uncovered, on high for six minutes. Stir to coat cauliflower with cream/butter mixture. Microwave for another six minutes on high.
Remove from the microwave and put into a high speed blender or food processor along with the cheese. Puree until smooth.
Season with salt and pepper to taste. You can adjust the cream and butter to your preference.
NUTRITION INFORMATION
Serving size: ½ cup Calories: 148 Fat: 11g Carbohydrates: 4g Protein: 6g
No comments:
Post a Comment