A zingy twist on a classic German-style potato salad but made with turnips instead of starchy potatoes. This is an easy low-carb side dish to serve with any proteins including roast chicken, steak, pork chops or baked salmon.

The dressing is made with lemon juice, vinegar, lemon zest, low-carb sweetener (I like Allulose) and wholegrain mustard for a sweet yet tangy flavor! If you want to add some heat, use 1 tablespoons of Dijon mustard instead of the wholegrain mustard.

The wholegrain mustard, lemon juice and vinegar make it quite sharp and zingy so if you prefer the dressing less sour, skip the vinegar or use less lemon juice.

If you're not a fan of turnips, you can try other options such as chopped cauliflower, kohlrabi or rutabaga (swede). Just remember that you will need to adjust the baking time as each one of these options will require different baking time to cook through.

Preparation time

Hands-on:     10 minutes
Overall:      40 minutes

Nutritional values (per serving, about 170 g/ 6 oz)

Total Carbs 10.3 grams
Fiber 3 grams
Net Carbs 7.3 grams
Protein 2 grams
Fat 5.4 grams
of which Saturated 0.7 grams
Energy 93 kcal
Magnesium 21 mg (5% RDA)
Potassium 340 mg (17% EMR)

Macronutrient ratio: Calories from carbs (34%), protein (9%), fat (57%)

Ingredients (makes 6 servings)

  • 6 to 8 turnips, diced (700 g/ 1.5 lbs)
  • 1/4 cup + 2 tbsp extra virgin olive oil (90 ml/ 3 fl oz)
  • sea salt and pepper, to taste
  • 4 medium celery stalks, sliced (160 g/ 5.6 oz)
  • 1 small red onion, sliced (60 g/ 2.1 oz)
  • 2 tbsp freshly chopped dill
  • 2 tbsp freshly chopped parsley
  • 2 tbsp fresh lemon juice (30 ml)
  • 1 tsp fresh lemon zest
  • 1 tbsp apple cider vinegar or more lemon juice (15 ml)
  • 2 tbsp wholegrain mustard (36 g/ 1.3 oz)
  • 1 tbsp Allulose or Erythritol (10 g/ 0.4 oz)

Instructions

  1. Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Dice the turnips into about 2 cm (3/4 inch) pieces.
  2. Place in a baking tray. Drizzle with 2 tablespoons (30 ml) of the olive oil and season with a generous pinch of salt and pepper. Cover with a piece of aluminum foil.
  3. Place in the oven and bake for 25-30 minutes or until crisp tender (turnips take longer to cook through, especially larger pieces). Uncover and bake for another 5 minutes.
  4. Meanwhile, slice the celery and onion. Chop the herbs. In a small bowl, whisk the remaining olive oil with lemon juice, lemon zest, vinegar, mustard and sweetener (Allulose or Erythritol).
  5. To assemble the salad, place the celery, onion and dressing into a bowl with the baked turnips. Toss to combine and season more is needed. To store, refrigerate for up to 5 days. Reheat before serving or eat cold.


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Zingy Low-Carb Warm Potato Salad

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Low-Carb Rhubarb & Custard Tart

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Low-Carb Lamb Keema

This low-carb roasted rhubarb is a super simple treat you can make to serve alongside whipped cream, sour cream, creme fraiche or even a scoop of this Vanilla Keto Ice Cream!

Although we're using forced rhubarb, you can use field-grown rhubarb too. The pretty pink color is the result of growing the rhubarb in warm sheds with no natural light. Apart from the color, forced rhubarb is not that different from field-grown rhubarb although it tends to be sweeter, more delicate and more tender.

Forced rhubarb, which is pink, is in season between January and March, and field-grown rhubarb, which is red and green, is then available from April and until September, sometimes even longer.

What we love about this tangy fruit is that it's ultra low in carbs. In fact, rhubarb contains less carbs than berries! Just bake it until tender, with some ginger, vanilla and low-carb sweetener. Absolutely delicious!

Preparation time

Hands-on:     5 minutes
Overall:     20 minutes

Nutritional values (per serving, about 6 pieces)

Total Carbs 6.1 grams
Fiber 2.1 grams
Net Carbs 4 grams
Protein 1.1 grams
Fat 0.2 grams
of which Saturated 0.1 grams
Energy 29 kcal
Magnesium 14 mg (4% RDA)
Potassium 341 mg (17% EMR)

Macronutrient ratio: Calories from carbs (71%), protein (19%), fat (10%)

Ingredients (makes 6 servings)

  • 700 g rhubarb, forced for pink or field-grown (1.5 lbs)
  • 1/3 cup granulated Allulose (67 g/ 2.4 oz)
  • 1 tbsp grated ginger
  • 1 whole vanilla pod or 1/2 tsp vanilla bean powder
  • Optional to serve: whipped cream, sour cream, creme fraiche, yogurt or coconut yogurt

Instructions

  1. Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Cut the rhubarb into finger-sized pieces. Using a sharp knife, cut the vanilla pod lengthwise and scrape the tiny seeds out.
  2. Place in a baking tray and add the grated ginger, vanilla seeds and vanilla pod. Evenly sprinkle with Allulose.
    Note: You can use other sweeteners such as Erythritol or Swerve. allulose is the best option as it will make the sauce more syrupy without any aftertaste.
  3. Cover with a foil, place in the oven and bake for 15 minutes. Remove from the oven, shake to combine and cover in the syrup. Remove the foil and return into the oven to bake for another 5 to 8 minutes. the rhubarb should feel tender, not mushy, and it should still keep its shape.
  4. Place the rhubarb on a plate with a tablespoon of syrup drizzled on top. Serve hot or cold with whipped cream, sour cream, creme fraiche, yogurt, coconut yogurt or some keto ice cream. To store, let it cool down, transfer to a smaller container, seal and refrigerate for up to a week.


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Easy Low-Carb Roasted Rhubarb

Want to make a truly satisfying salad? I'm confident enough to say that this is the best creamy low-carb potato salad you'll ever try! It is definitely for us because it includes everything we love.

This salad is creamy thanks to eggs and mayonnaise, and it's packed full of flavor thanks to fresh vegetables, pickles and aromatics. It's so good that any carb eaters who try it will never even know it's low-carb.

Why use cauliflower? Cauliflower is a common alternative to potatoes in many low-carb recipes. When prepared the right way, it's the perfect alternative to starchy potatoes.

This dairy-free, low-carb salad is easy to scale up to feed a crowd, or halve if you're only cooking for yourself. You can serve it on its own or with any proteins such as roast chicken, salmon, pork chops or Italian sausages. You can also serve it the Czech way with some keto style fried breaded fish, or the German way with some schnitzel made with Low-Carb Breadcrumbs.

Preparation time

Hands-on:    15-20 minutes
Overall:     30 minutes

Nutritional values (per serving, about 325 g/ 11.5 oz)

Total Carbs 13.4 grams
Fiber 4.2 grams
Net Carbs 9.2 grams
Protein 11.9 grams
Fat 40.8 grams
of which Saturated 7 grams
Energy 458 kcal
Magnesium 36 mg (9.% RDA)
Potassium 634 mg (32% EMR)

Macronutrient ratio: Calories from carbs (8%), protein (11%), fat (81%)

Ingredients (makes 8 servings)

  • 1 large cauliflower, cut into florets (1 kg/ 2.2 lbs)
  • 2 tbsp apple cider vinegar (30 ml)
  • 1 tsp black peppercorns
  • 2 bay leaves
  • 1 tsp sea salt
  • 10 large hard-boiled eggs, diced
  • 1/2 small celeriac, finely grated (140 g/ 5 oz)
  • 1 medium carrot, finely grated (85 g/ 3 oz)
  • 1 large red onion, finely diced (150 g/ 5.3 oz)
  • 1 cup diced pickled dill cucumbers (140 g/ 5 oz)
  • 1 cup green canned peas, drained (85 g/ 3 oz)
  • 1 1/2 cups avocado oil mayonnaise (330 g/ 11.6 oz)
  • 2 tbsp fresh lemon juice or pickle juice ( 30 ml)
  • sea salt and ground pepper, to taste
  • Optional: fresh chopped chives, parsley and/or celery tops

Instructions

  1. Cut the cauliflower into florets. Place in a pot filled with water and add the vinegar, peppercorns, salt and bay leaves. Bring to a boil over a high heat. Then, reduce the heat to medium and simmer until the rutabaga is tender for 10 to 12 minutes. Once cooked, take off the heat and pour through a colander. Discard the spices. Set aside to cool down, cut into smaller pieces and then place in a mixing bowl.
  2. To boil the eggs, fill a small saucepan with water up to three quarters. Add a good pinch of salt and bring to a boil. Using a spoon, carefully place the eggs in the water. To get the eggs hard-boiled, you need round 10 minutes (works for large eggs). When done, remove from the heat and place in a bowl filled with cold water. When the eggs are chilled, peel off the shells and dice the eggs.
  3. Peel and grate the carrot and finely grate the celeriac. Finely chop the onion and dice the pickled dill cucumbers.
  4. Place everything in a large mixing bowl. Add drained peas, mayonnaise, lemon juice (or pickle juice), salt and pepper.
  5. Stir until well combined and season more if needed. Refrigerate for at least an hour before serving. Optionally you can add fresh chopped herbs such as chives, parsley and/or celery tops.
  6. Serve a full serving as as a main dish or serve full or half a serving as a side dish. To store, refrigerate for up to 5 days. The salad tastes best the next day as it will allow all the flavors to combine.


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Creamy Low-Carb Potato Salad

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