Vac and Cheese (veggies)

Dave Mathews

By
@dkmthecook

I thought about making this dish while watching the Food Channel and wondering when I could make for a low carb substitute for mac and cheese. This is what I came up with and I must say it's pretty good.


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Serves:

2

Prep:

20 Min

Cook:

20 Min

Method:

Bake

Ingredients

1 large
rutabaga
1
parsnip

BECHAMEL SAUCE

1 stick
butter
1/2 c
flower
2 c
milk (whole)
1 lb
cheddar cheese (grated)
1/2 tsp
freshly grated nutmeg
1/2 Tbsp
white pepper

TOPPINGS

1/2 c
seasoned bread crumbs
2 Tbsp
black truffl oil

Directions Step-By-Step

1
Peel and cube the rutabaga and parsnip. Make the cubes about 1/2 inch square. Put them in the pan in about an inch of water and let them cook until not quite done. You want them to be a little firm. Remove from heat and drain.
2
Make the Bechamel sauce by first melting the stick of butter then adding the flour slowly while stirring. When it's all mixed and smooth add the milk slowly and let it come just to a boil turn the heat way down to a simmer and slowly add in the cheese whisking constantly. Add white pepper and freshly grated nutmeg. You can add a little more milk to thin down the mix or make a slurry of flour and water to thicken it up.
3
Place the vegetables in a separate bowl. Mix in enough of the cheese sauce to make it look like mac and cheese. Place in an oven proof gratin on dish. Drizzle the top with a little bit of black truffle oil and top with seasoned bread crumbs.
4
Place in a 350 degree oven uncovered for 20 minutes or until bread crumbs are nicely toasted and the cheese is bubbling. Enjoy low carb cooking.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Low Carb
Other Tag: Quick & Easy