Fall is finally here so some nice comfort food was on the menu. A trifecta of Midwestern comfort with a keto twist and a dash of gourmet. Gruyere white truffle cauliflower and turnip mash with creamy hamburger gravy and a side of fresh green beans with candy onion and my homemade buckboard bacon. Nothing like warm hearty comfort food on a cool fall day. My general keto hamburger gravy process is here https://www.smokingmeatforums.com/threads/keto-hamburger-gravy.305643/ I have been upping the amount of Minors beef broth concentrate a another tablespoon or two to taste. The mash is two medium cauliflower heads cut up and microwaved 20 minutes until tender. Very little water to keep the mash thick. Peeled and cubed 4 medium turnips and boiled to tender. Riced them manually a bit and then into the Kitchenaid with 2 blocks softened cream cheese , 12 oz shredded Gruyere and 2-3 T white truffle oil. I mix them pretty good with the kitchen aid and then finish with an immersion blender for the perfect smooth consistency. Beans are nice fresh green beans and candy onions from the local Amish produce stand, some of my buckboard bacon and Minors chicken broth. Coconut cheesecake was a recipe from lowcarbyum. I made a coconut cream caramel sauce to dress it up. It’s good but I’m going to be making changes when I make the next batch. All in all a tasty bunch of eats. Thanks for looking.
