Tonight’s cooking adventure was “Potato” Skins. I was inspired by I Breathe…I’m Hungry’s Loaded “Faux-tato” Skins recipe (http://www.ibreatheimhungry.com/2012/02/loaded-faux-tato-skins.html).
I used the following ingredients for my version:
1 medium celery root
1 medium daikon radish
1 cup shredded parmesan cheese
1 tsp garlic powder
1 Tbsp heavy cream
1 egg
Bacon pieces and cheddar cheese, to taste
The first step is to make the celery root/radish mash. Prepare the celery root (Steps for preparing the celery root) and radish by peeling and chopping both into 1″ pieces. Place the veggie pieces into a pot of salted water and boil until fork tender. Once cooked, drain the water and return the veggies back to the warm pot to remove excess moisture. Place the celery root and radish into a food processor and blend until mostly smooth. Add the parmesan cheese, garlic powder, and heavy cream and blend until completely smooth.
Preheat oven to 375 F. The next step is to make the “potato” skin base. Add one egg to the celery root/radish mash and stir to incorporate. Using a small cookie scooper, place one scoop full into a greased mini muffin tin. Using the back of the scooper, making a well in the middle of the mash and making sure the mash fills the muffin cup. Bake for 20-30 minutes or until they are golden brown and mostly firm. I was able to get 24 “skins”.
Once the “skins” have finished cooking remove them from the muffin tins and place them on a greased cookie sheet. Fill each “skin” with bacon pieces and top each with cheddar cheese. Place the “skins” back in the oven until the cheese melts.
Net Carb Count*:
16 net carbs (for the entire recipe)
*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.
Comments: When I made the celery root mash I was really impressed with the texture, but I wanted to mellow out some of the celery root flavor. The combination of the daikon radish and the celery root really made a delicious mash recipe. I thought the thickness of the mash would help make perfect “potato” skins. They turned out great! The “skins” were crispy on the outside and creamy on the inside. The bacon and cheese were the perfect toppings. Of course you could top them with sour cream or any other toppings you prefer. I dipped my “skins” in homemade ranch dressing. Yummy!
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