Clearing out the root cellar ... recipe ideas?

Yesterday I roasted a delicata squash cuz I had to - I could see the beginning of spots on its rind. Today I?m broiling ( with only spray oil) baby purple Brussels sprouts from the fall and half a head of gorgeous Caulibroc ( Romano Broccoli) I?ve been nipping florets from for literally a quarter or more of the year.

At some point all good things must be eaten ...please share your successful post op veggie recipes - especially the vegans and gardeners!! Ty

I suggest butter buds.

Pick a low carb veggie, cook it, add loads of butter and/or cheese and/or bacon!! LOL that's my recipe! Keto on!!!!

Lol I would get SO sick! ( but thanx for the suggestion) It never ceases to amaze me how many different eating ways work for us post op . For me it's very low-fat dairy and vegetable centered and nearly vegetarian.

Out of total boredom and ( necessary) isolation recovering from the flu I decided to try adapting cheese fondue. Traditionally made you'd probably love this recipe Cathy - it's basically melted cheese and a bit of alcohol used as a dipping sauce.

Some versions make a browned-flour based white sauce first - this is what I decided to try . I browned about a cup of flour using spray oil...then diluted with water and cooked the grain until the sauce thickened. I would use three times the amount of flour were I to do it again- my version this time made about four cups of relatively ( honestly too) loose fondue.

I added about 4 cups reconstituted skim powdered milk butter buds and pepper jack queso mix and four cheese sauce mix. I also melted in ( took forever) some smoked Gouda about three ounces. My mistake was adding fat free half and half about a cup before the cheese melted and the browned flour fully absorbed the liquids.

Overall the taste was very similar to scalloped potato sauce mix (made low-fat ) - but richer thanks to the flour base.

Obviously this is neither low calorie or gluten free but it was an adventure - and tasted great as a dipping sauce for my broiled Brussels sprouts and caulibroc.

I just tried MyFitnessPal's Loaded Cauliflower Bake tonight and it was delicious! I halved their recipe and made two servings rather than four. The recipe goes:

-take half a cauliflower (or about 2 cups) and break/slice it into small pieces. Boil for about ten minutes, then drain and ma**** with a potato masher

-while that's cooking, cook 2 slices of bacon

-add 2 tbsp sour cream, 1 slice of crumbled bacon, 1 green onion, a bit of salt and pepper, garlic powder to taste, and 1/4 cup shredded cheddar

-pat it all firmly into a baking dish and bake (uncovered) at 350F for 20 minutes

-take it out, add the other slice of crumbled bacon, another 1/4 cup of shredded cheddar, and bake for another 5 minutes

It was DIVINE. One serving is supposedly 213 calories. I can't wait to eat the other half tomorrow!

Take all the squash, brussels sprouts, broccoli, kale, etc etc and chop them up. Then feed it all to these guys . . . you know what to do next.

Brussel sprouts roasted with bacon and balsamic drizzle are real good!

Let's be honest - most things with bacon and balsamic are good :D

LOL......yes most things are better with bacon!, I just had roasted asparagus wrapped in bacon with a balsamic drizzle as well...so yummy....