Zutaten für Low Carb Mashed Candied Rutabagas
- 2 pounds rutabagas, peeled and cubed
- Artificial Sweetener
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Heavy Cream
- 4 tablespoons butter, divided
- 1/2 cup chopped pecans
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Zubereitung von Low Carb Mashed Candied Rutabagas
- Peel and cube 2 pounds of rutabagas into 1-inch pieces.
- Place rutabagas in a large pot and cover with lightly salted water. Bring to a boil, then reduce heat and simmer until tender (approximately 20-25 minutes). Drain well.
- While the rutabagas are cooking, melt 4 tablespoons of butter in a small saucepan. Set aside 2 tablespoons of melted butter for later use.
- In a large bowl, combine the cooked rutabagas, 1/2 cup of your preferred sweetener (maple syrup, honey, or sugar substitute), 1 teaspoon ground cinnamon, 1/4 teaspoon salt, and 1/2 cup heavy cream. Beat with an electric mixer until smooth and creamy.
- Stir in the remaining 2 tablespoons of melted butter.
- Spoon the rutabaga mixture into a lightly greased 8x8 inch casserole dish and smooth the top.
- Bake, uncovered, at 350°F (175°C) for 30 minutes.
- Sprinkle 1/2 cup chopped pecans over the top and drizzle with the remaining 2 tablespoons of melted butter.
- Bake for an additional 15 minutes, or until golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
66g
Fat
92g
Carbs
8g
