Low-Carb Bacon & Cheese Vegetable Gratin
Calories 260kcal
Ingredients
- 1/2 red onion (medium, 50 g/ 1.8 oz)
- 1/3 celery root (medium, 50 g/ 1.8 oz)
- 1/2 spaghetti squash (medium, 50 g/ 1.8 oz)
- 1 clove garlic
- 2 small carrots (medium, 50 g/ 1.8 oz)
- 2 zucchini (large
- 1/2 leeks (small
- 2 tablespoons extra-virgin olive oil (medium, 50 g/ 1.8 oz)
- 70 grams soft cheese (medium, 50 g/ 1.8 oz)
- 1/4 cup chopped parsley (medium, 50 g/ 1.8 oz)
- 3/4 cup shredded cheddar cheese (medium, 50 g/ 1.8 oz)
- 5 slices bacon (medium, 50 g/ 1.8 oz)
- 1/3 cup sun-dried tomatoes (medium, 50 g/ 1.8 oz)
- 1 bunch kale (medium, 50 g/ 1.8 oz)
- 2/3 teaspoon paprika
- 1/8 teaspoon salt (medium, 50 g/ 1.8 oz)
- 1/4 teaspoon pepper
Instructions
- Preheat the oven to 200 °C/ 400 °F (fan assisted).
- Peel the spaghetti squash, carrots and celeriac.
- Grate (using a food processor with a grating blade or option to do by hand) the squash, carrots, courgettes and celeriac.
- Finely chop the onion and leek.
- Slice the bacon into cubes.
- Fry the bacon in 1 tablespoon of olive oil on a medium heat for 2 minutes.
- Add the onion, fry for 1 further minute.
- Add the leek for a further 2 minutes and finally add the garlic and cook for 1 more minute.
- Total of 6 minutes.
- Transfer to a large saucepan or use 2 regular 16 - 20 inch saucepans.
- If using 2 regular saucepans add 1 tablespoon of olive oil to the dry pan.
- Split the bacon mix between the 2 pans and add the grated squash, carrots, celeriac, and courgettes.
- Fry for 5 minutes.
- If using a larger pan you may need to cook for a little longer until the vegetables are soft.
- Add the kale and parsley, mix well.
- Stir through the cream cheese, salt, pepper and paprika.
- Place into a baking tray (28 x 20) and spread to the edges.
- Top with sun blushed or sun dried tomatoes and sprinkle with cheddar and a touch more paprika.
- Bake in the oven for 10 minutes until the cheese melts and is golden on top.
- To store, refrigerate for up to 5 days.
Originally posted 2019-02-20 17:39:44.
