![\"\"](\"https:\/\/acornabbey.com\/blog\/wp-content\/uploads\/2018\/12\/rutabaga-1a.jpg\")
<\/a>\nWalnut p\u00e2t\u00e9, mashed rutabaga, and Brussels sprouts gratin<\/em><\/p>\n
Rutabaga loves Brussels sprouts. Brussels sprouts love Roquefort. Roquefort loves walnuts. There you have it. A menu for a snow day.<\/p>\n
It’s amazing what you can get away with if you banish carbs. Not only have I maintained the summer diet that got me into shape for hiking in Scotland, I’ve continued to lose weight at the rate of about a pound a month after I got home. And not only do I not feel hungry. I also feel like I’m overeating, even though I’m not. We’re all different, though. Other people’s mileage may vary. But if you say goodbye to bread and pasta and sweets, something alchemical happens.<\/p>\n
Rutabaga:<\/strong> For now, at least, turnips and rutabagas are the new potatoes in this house. A couple of weeks ago I made mashed potatoes for the first time in months. I was expecting a treat, but instead I found the potatoes cloyingly sweet. They actually tasted as though they had sugar in them. They were good potatoes, too — organic Yukon gold potatoes, mashed with butter and cream. I realized that I had enjoyed a recent pot of turnips much more. Last week at the grocery store, I intended to buy turnips. But the rutabagas were 50 percent cheaper, so I bought rutabagas instead. I boil them with a minimum of water and mash them with butter, salt, and pepper.<\/p>\n Walnut p\u00e2t\u00e9:<\/strong> Nuts are a staple on low-carb vegetarian diets. Walnut p\u00e2t\u00e9 is as easy as pie. Throw walnuts, celery, onion, garlic, and seasonings into the food processor, with tahini as a binder. I added a tiny whiff of sage.<\/p>\n Roquefort Brussels sprouts gratin:<\/strong> I always have Roquefort in the fridge, though it usually goes into salad dressing (with lots of garlic). But Roquefort makes an excellent gratin if combined with parmesan. Today’s gratin also included milk and cream, in a buttered baking dish.<\/p>\n I go through stages, and I may well be back to making cinnamon rolls sooner or later. But, for now, trading carbs for low-carb pig-outs feels like a very good deal.<\/p>\n Walnut p\u00e2t\u00e9, mashed rutabaga, and Brussels sprouts gratin Rutabaga loves Brussels sprouts. Brussels sprouts love Roquefort. Roquefort loves walnuts. There you have it. A menu for a snow day. It’s amazing what you can get away with if you banish carbs. Not only have I maintained the summer diet that got me into shape for … Continue reading “Low-carb winter feasting”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,20],"tags":[],"class_list":["post-14734","post","type-post","status-publish","format-standard","hentry","category-food","category-umami"],"_links":{"self":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/14734","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=14734"}],"version-history":[{"count":15,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/14734\/revisions"}],"predecessor-version":[{"id":14753,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/14734\/revisions\/14753"}],"wp:attachment":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14734"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14734"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14734"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/a>
\nBrussels sprouts gratin with Roquefort, parmesan, milk and cream<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"