From LowCarb Energy magazine; recipe courtesy of Marc Gilberti, executive chef at Ochsner Clinic's Elmwood Fitness Center in New Orleans.
4 c. frozen cauliflower
1 Tbs. sour cream
1 Tbs. half-and-half
1 Tbs. butter
Salt and pepper
Microwave or steam cauliflower as directed on package, but overcook until it becomes mushy. Drain, then add sour cream, half-and-half and butter. Blend until nearly whipped in a food processor or blender; you may have to do it in batches. Place in serving bowl, season with salt and pepper to taste, and garnish with bacon bits, shredded cheese and chives if desired. Serves four.
Note: I used plain yogurt instead of sour cream, and doubled the amount of butter and half-and-half. Then I mashed the ingredients together before putting in the food processor.
Low-carb Giblet Gravy
3 c. chicken stock
2 Tbs. butter
1 4-ounce can mushroom pieces
1/2 c. diced cooked turkey giblets (optional)
1/2 tsp. sage
1 tsp. dry onion flakes
salt and pepper to taste
1/8 tsp. turmeric (for color, optional)
1 tsp. xanthan gum
Combine all ingredients and bring to a boil until mixture thickens.
WOW! Funny Betsy, but feeding the trolls straight lines? Who really wondered IF that TROLL…
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talking about inter
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I didn't know states had human attributes.