LCHF creamed kohlrabi, filet & salad
HAPPY NEW YEAR! I know this is well overdue but I have been lucky enough to have my home filled with friends and family over the holidays – and I have let spending time with them come before my blogging for a little while….But now I am back, ready as ever to share recipes and experiences.
Among others, my Dad has been spending some time with us in December. We had the best time and one night I thought I’d make him some really nice food. His favorite is, without comparison, a nice juicy Filet Mignon. For his sides, he prefers a good green salad and either a twice baked potato or creamed potatoes. In terms of LCHF, those last two choices were the most challenging. I am sure that you can create something that resembles a twice baked potato, in fact I think I will add this to my list of projects – and get back to you as soon as I have found a suitable replacement. However, for this particular night, I decided to go with a side of creamed kohlrabi – delicious and very LCHF.
Creamed potatoes – or potato gratin – is basically just potatoes sliced thin, arranged in layers with salt and pepper, heated heavy cream poured over and then baked in the oven for approx. 30-40 minutes. Some add onions but they give it a distinct taste that I personally do not feel is right.
Creamed potatoes are simple, fantastically filling and so non-LCHF. Earlier, I have tried using the huge Japanese radishes instead of potatoes but I think they add a sweetness that I do not very much care for with my steak! I had almost given up when I remembered that I had at one time heard about using kohlrabi – and I noticed that my supermarket had kohlrabi for sale. Kohlrabi is a scary vegetable, primarily because most of us have not used it very much – or at all. However, after cleaning and slicing up the kohlrabi, it worked fantastically as a substitute for the potato – and the taste was to die for. My Dad also loved it – and, as the picture shows, my dog would have loved it;-)
Use a bunch of kohlrabi, salt & pepper, and about 16 fl. oz. heavy cream. Heat the cream in the microwave before pouring it over the stacked and layered kohlrabi. Bake in oven 30-40 minutes at 375 degrees convection. Enjoy!