Fat To Skinny
Recipe Exchange => Sides and Snacks => Topic started by: owensmath on June 23, 2010, 10:47:58 AM
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Jicama Hashbrown Casserole
2 cups shredded jicama (10 g carbs)
½ cup shredded sharp cheddar cheese (0 carbs – shred your own cheese if you can’t find 0 carb cheese and you want to not add any extra carbs)
3 T sour cream (1.5 g carbs)
2 T butter or margarine (0 g carbs)
salt, pepper, parsley …. Other seasoning to taste…
Shred the jicama and then microwave it for 5 minutes to soften it. Mix all other ingredients with the jicama except for enough of the cheese to sprinkle on the top of the mixture. Pour mixture into an 8 x 8 greased glass pan. It will not be very deep when you spread it out in the pan. Bake at 350 degrees for 30 minutes.
11.5 g carbs divided by 4 servings = 2.875 g per serving
I served my hashbrown casserole with baked ham and steamed broccoli for dinner. The next day, I had leftover ham and hashbrown casserole all mixed together. You can add onions if you don't mind the extra carbs.
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You do the best casseroles!YUMMY! ;)
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i used 'riced' cauliflower instead and upped the cheese to 1 cup with garlic salt and onion powder. Very tasty. Looked more like mashed potatoes though.
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I am going to make this tommorrow
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Since I can't find jicama around here, I wonder if turnips would be a good substitute?
They sure make a good "french fry" replacement. ;D
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I got to try those tony do they taste like fries or just replace them Jicama almost taste like fries they are just a little softer .kinda like a soggy fry
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Turnips make great fries Jo. I had them deep fried and even my husband like them. I also do this recipe that Owensmath posted before: http://allrecipes.com/Recipe/Crispy-Turnip-Fries/Detail.aspx. (http://allrecipes.com/Recipe/Crispy-Turnip-Fries/Detail.aspx.) I turn them halfway through and cook them longer than the recipe says so they crisp up better. Both ways are delicious.
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Donna! I made the hashbrown casserole tonight with my big ole jicama! That one jicama made SIX cups shredded! :o I doubled the recipe, and froze 2 cups of the shreds for later. It was really good! Unlike potatoes it still had a little crunch to it, but I liked it! (Since I doubled it, I might should have microwaved it for longer than 5 minutes before I mixed it up to bake.) I had it with the baked parmesan tilapia. Got a happy tummy right now!!! ;D
I took pictures, but I have NO idea how to post them on the forum. :( I'll put them on facebook and ask my kid to help me when she gets home! ha ha