Creamy Ham Scallop
2 lb ham, cooked and cubed
1 small head of cauliflower, cut in florets
2 kohlrabi bulbs, sliced 1/4 inch thick
4 stalks celery, sliced
2 Tbsp butter
1 Tbsp olive oil
2 small onions, chopped fine
2 large cloves garlic, minced
1/4 Cup soy (or oat, if you hate the other) flour
1/2 tspn dry mustard
1/2 tspn pepper
3 Cups chicken stock
1 Cup Whipping Cream
Topping:
1 Cup low-carb bread crumbs, finely crushed
1 Cup Mozzarella, shredded
1/2 Cup Almonds, sliced
1/4 Cup Parmesan cheese
In a large pot of boiling salted water, cook cauliflower, kohlrabi, celery
slices for 7 minutes. Drain and set aside.
In same pot, melt butter and oil together over medium heat. Cook the onions
and garlic for 4 minutes, stirring frequently to avoid burning. Stir in
flour, mustard and pepper.. Cook 1 minute, stirring constantly. Stir in
milk, ham, and vegetables and heat for 5 minutes.
Spoon into casserole dish or small roaster. Cover with topping mixture.
Bake at 375F for 50 minutes.
Note - If you don't want to bake it right away, it will keep in the
refrigerator 2 days or in the freezer 6 weeks. If frozen, allow to thaw
completely before baking.
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Pepere
A bona fide, carb-forlorn, frying purple Keto pee-er