Rutabaga Gratin

The photo doesn't do it justice, I swear.  Very creamy and rich with lots of layers!  Tasted just as good as scalloped potatoes!

INGREDIENTS
-2 large rutabagas, peeled, halved, and mandolined
-1/2 leek, chopped
-2 garlic cloves, minced
-1 pint organic heavy whipping cream
-1c vegetable stock
-3c grated smoked gouda
-salt and pepper
-1T butter


DIRECTIONS
-Butter 2 casserole dishes, or one large baking pan
-Brown leek and garlic in half T butter in a medium-sized pot
-Add cream and stock to the pot, slowly bring to a simmer, whisking at simmer for 2 minutes
-Wisk in 1/2c of cheese
-Add salt and pepper to cream mixture
-Ladle just enough of the cream mixture to cover the bottom(s) of the baking pan(s)

-Layer rutabaga on top and add a little more cream between each layer
-At the middle layer, add some extra salt and 1/2c of cheese on the cream mixture
-After the top layer, sprinkle the remaining 2 cups of cheese

-Bake at 350 for about 30 minutes
-To brown top, bake 10-15 more minutes at 375 until vigorously bubbling and browned
-Allow to cool 10 minutes and serve warm

Simple Low Carb Pumpkin Spice Mousse

Tis the season for pumpkin spice!

INGREDIENTS and DIRECTIONS

-2 8oz blocks of cream cheese
-1 15oz can or Tetrapak of organic pumpkin puree

Beat together for a few minutes in a standing mixer until well combined.

Add the following:

-2c organic heavy whipping cream
-2t real maple syrup

-pinch of sea salt
-1T cinnamon
-1t ginger, nutmeg
-1/4t ground cloves
-1t vanilla paste

Whip together until smooth, add more spice if desired.

Use a pastry bar or large Ziplock bag with one corner snipped off, and pipe into 12 small cups/bowls.

Top with nutmeg, walnut pieces, or raw cacao nibs.



~150 calories per serving