{Low-Carb} Family-checked turnip gratin with thyme hamburger and peppers. A simple and delicious winter meal.

"P APA, PAPA - THERE'S PLASTER! MEGA, THE EVENING IS SAVED! "Dear Parents and Family Interested. If you now believe that this sentence can only spring from the extremely strange dream concepts of an overambitious food blogger and would never, never, under any circumstances come out of the mouth of a barely 11-year-olds, I can understand that completely. I do not know how it happened. But the kid loves turnip. Above all. By the way, the man too.

It all started with a stout stew with rutabaga, a few carrots, a lot of sausage and a pinch of sour cream. ( I should perhaps occasionally log on occasion I already blogged here.). The two munched in any case very happy and no one came amazingly - how else always - the idea to question what that is all because so exactly in this pot. It was demanded lookup. And a few days later they wished again "this delicious stuff with the sausage". "The turnip stew?" I should have made a few more strategic thoughts before my harmless question and thought up a shimmering fantasy name. But now the kid was just about to fall into the well. The man and the son froze. "STECKRÜBE?" Could it be? Did you eat these vegetables in incognito mode and even enjoyed them very much? Helpless looks were exchanged. Seconds became hours. "It was delicious," the child said at some point. "We could really eat that again. But only without green in it! "A truly magical moment for a nuclear family. I have to admit it. The rutabaga was officially added to the circle of the family.

Right now we're eating the acclaimed low-carb vegetables in every variation. Like in this wonderfully wintery low carb gratin with hack, a hefty pinch of thyme and paprika (red, not green of course). The whole thing is not only super easy and inexpensive, but also heartwarming delicious. Once the mold has been filled, the whole thing wanders into the oven for an hour and everyone can chill a round.

This week, by the way, at the request of two certain gentlemen twice. Only so that we understand each other correctly, no. Somehow, the whole thing has something of a lasagna. Maybe it's because of that.

Low-Carb Beet Gratin with Thyme Mince and Pepper GourmetGuerilla.com Low-Carb Beet Gratin with Thyme Mince and Pepper GourmetGuerilla.com {Low-Carb} Family-checked turnip gratin with thyme hamburger and peppers. A simple and delicious winter meal.

And here's the recipe for turnip Gratin with thyme hack and pepper

= "col"> Ingredients for 3-4 people: 1 tsp butter
1 medium onion, peeled and chopped
1 clove of garlic, peeled and chopped
200g ground beef (organic)
alternative Tofu-hamburger
40 g ham cubes (like organic)
1 red parika, cleaned and diced
1 tsp thyme, dried
2 tablespoons tomato paste

1 Turnip, about 1 kg

150 ml of water
1 teaspoon vegetable broth powder (a good one without flavors and shit, or home-made)
200 ml of cream and 1/3 teaspoon nutmeg, preferably fresh grated

100 g edam, grated salt & pepper

And this is how it works:

Melt the butter in a pan and sauté the onion until it is glassy. Then add the garlic and fry for another 1 minute.Season with salt and pepper.

Preheat the oven to 180 degrees top/bottom heat.

While the hamburger is frying, peel the rutabaga, quarter and cut into (really!) Thin slices , It works best with a vegetable slicer * or a mandoline *.

Dissolve the vegetable bouillon powder in hot water, add the cream and mix with nutmeg. Season strongly with salt and pepper.

Cover the bottom of a casserole dish very thinly with the cream mixture. Then place a layer of slices of turnip slightly overlapping in the mold. Cover with some cream mixture and layer the next layer of rutabaga. Repeat until the mold is half full. Now put the hack in the mold, with a spoon back press well flat. Sprinkle half of the cheese over it and then add more turnip-cream layers until the shape is almost full.

Finally, sprinkle the rest of the cheese and pour any remaining cream mixture over it.

Bake in the oven at 180 degrees top/bottom heat for 1 hour. Should the cheese become too brown in the meantime, cover the mold loosely with a piece of aluminum foil.

Tips: So that the gratin does not overcook during cooking (blubber alarm!) And messes up the oven, fill the shape only to 1 cm under the edge.

For a meatless variant you can use tofu-hack. If you like a smoked taste without ham, you can take wonderfully smoked cube or a dash of smoke flavor *.

Very great: The casserole does not take a long baking time a bit bad. So if family members are late because they have yet to finish playing FIFA 17, or if the cook gets involved in social media channels for whatever reason, the casserole can also be left in the oven 20 minutes longer.

Should something be left over, the remainder can simply be warmed up in the oven the next day.

* Ingredients and equipment with asterisks can be found in the well-assorted specialist shops or you can order them above on affiliate links at amazon. Of course, that does not cost you a cent extra. And I get a few cents from Amazon as support for the blog work. Thank you for making this possible!

Low-Carb Beet Gratin with Thyme Mince and Paprika | GourmetGuerilla.com