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1. Easy-Mix Muffins

2. Parmesan Puffs

3. Potato-Like Salad

Book Description

In The Low-Carb Gourmet, Harriet Brownlee proves that low-carbohydrate diets can be both rewarding and full of flavor. Her variations on soups, salads, main dishes, and even desserts are simple yet sophisticated. In The Low-Carb Gourmet you will find more than 225 recipes–including appetizers, breads, pastas, ethnic foods, and desserts, carbohydrate counts for every recipe and every portion, nutritional hints for low-carb dieting, comprehensive gram- and calorie-counting charts

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The Low-Carb Gourmet: A Cookbook for Hungry Dieters

Authors: Harriet Brownlee

Date: November 2004

ISBN: 0345471768

Publisher: Ballantine Books

Paperback

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I’ve fooled more people with this recipe. A number of people agreed that this was the best-tasting potato salad they had ever eaten, without even knowing there wasn‘t a potato in it. See how many people will really believe that they're eating real potato salad if you don't tell them!

Servings: 8

• 2 pounds small white turnips, or larger ones, halved

• 2 teaspoons salt

• 2 tablespoons beef broth (may be made with bouillon cube)

• 2 tablespoons dry white wine

• 6 tablespoons sugarless mayonnaise

• 2 tablespoons sour cream, 50 percent reduced fat

• 4 teaspoons Dijon-style mustard

• 2 dashes ground celery seed

• 1 hard-cooked egg

• 2 tablespoons finely minced onion

• 2 tablespoons finely minced celery

• 4 teaspoons finely minced green pepper

• 4 tablespoons minced parsley

• Salt and freshly ground pepper to taste

1. Peel the turnips and place in water to cover. Add salt, bring to a boil, lower flame, and cook 20 to 25 minutes until turnips test done with a fork. Remove turnips from the water and dry on paper towels, then cut in small cubes.

2. Combine the broth and wine and toss turnips with this mixture while still warm.

3. Combine mayonnaise, sour cream, mustard, and celery seed.

4. When the turnips have stood in the wine mixture 10 minutes, add sour cream-mayonnaise, and toss lightly.

5. Dice the hard-cooked egg and add along with the onion, celery, green pepper, and parsley. Lightly toss again. Add salt and pepper to taste. Chill briefly and serve.

Note: Potato-Like Salad or even real potato salad should never be served icy cold for best flavor. If you are making this in advance, take it out of the refrigerator at least an hour before serving time.

58.9 grams of carbohydrate in entire recipe; if serving 8, each serving contains 7.4 grams of carbohydrate.

More From This Book:

1. Easy-Mix Muffins

2. Parmesan Puffs

3. Potato-Like Salad

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