Low Carb Creamed Vegetables. If you can make a creamed soup you can make creamed vegetables. There’s no getting around it, these are good. If you want to make a complete meal with this put it over a cup of cooked spaghetti squash just as you would for Traditional Spaghetti Squash/Tomato Sauce and add some shredded cheese on top. It is pretty easy to see if you have looked at many of my recipes that I do not use green peppers. The reason is simple: I don’t like them. I can eat them in a pinch and when cornered but I try never to let myself get stuck in a corner. To get yourself ahead of the game this is what I do. I have already done some Future Cooking by Sauteing Mushrooms & Vegetables and about every other week I do a LOT of Blistered Bell Peppers & Onions and if you do this you are already halfway home. You will notice the absence of peas and corn because both are nothing but little sugar bombs and not good for a diabetic.
If you want to razzle dazzle dinner guests you can put Au Gratin Casserole Topping on your low carb creamed vegetables it but it certainly is just fine to go with only the Parmesan, maybe some crushed pork skins or your own favorite cheese. I actually mixed in some mini mozzarella cheese pearls…oh the gooeyness of cheese. You may see a few okra chunks peeking here and there in the picture because…uh…I forgot to buy an eggplant.
For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials. I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes
As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.
- ½ C Steamed Broccoli Florets
- ½ C Steamed Cauliflower Florets
- ½ C Diced Cooked Carrots
- ½ C Peeled & Quartered Roma Tomatoes
- ½ C Sliced Green Onions
- ½ C Halved Raw Snow Peas (Will Give Some Nice Added Crunch)
- ½ C Chopped & Sautéed Onions
- ½ C Chopped & Sautéed Red Peppers
- ½ C Chopped & Sautéed Mushrooms
- ½ C Peeled, Cubed & Sautéed Eggplant
- ¼ C Olive Oil (Divided)
- 1½ C Heavy Cream
- 2 t Chicken Base
- 1 t Porcini Dust
- 1½ t Pepper
- ⅛ t Nutmeg
- ½ C Parmesan Cheese (Or Your Favorite)
- Divide olive oil to do the various sautéing and put all vegetables in a mixing bowl.
- In same sauté pan put the heavy cream, chicken base, porcini dust, pepper, nutmeg, reduce to about a medium thickness, remembering it will thicken more in the oven, and pour over vegetables.
- Put mixture into a baking dish and top with cheese.
- Bake at 350°-375° for 10-15 minutes or until warmed and cheese is browned. If you have opt to use a different cheese other than Parmesan, finish to your own liking. I will say that gruyere is very good on this.
- 8 Servings
- 273 Calories, 4.4g Protein, 25.4g Fat, 6.6g Carbs, 1.8g Fiber 4.8g Net Carbs
- 6 Servings
- 354 Calories, 5.9g Protein, 32.8g Fat, 8.8g Carbs, 2.5g Fiber 6.3g Net Carbs
- If you decide you are feeling particularly bold-add and mix ¼ C Ground Pork Skins to the Parmesan Cheese and sprinkle some on top before baking. Um Yum.