Low carb vegetables?

Baked artichokes

Artichokes may not be in your usual weekly rotation, but after taming this spiky wonder with this basic recipe, it's going to become your new favorite vegetable. With a soft, melting interior and crunchy exterior leaves, they are a gorgeous accompaniment to any meal. Serve this quick and healthy treat as an appetizer or side dish.

Ingredients
10 small fresh artichokes, preferably young
4 tbsp olive oil (use half for cooking, the other half for baking)
salt and pepper, to taste
1 tsp sea salt

Instructions
Here
https://www.dietdoctor.com/recipes/baked-artichokes

The artichoke is a delicious, beautiful vegetable; it is actually a big flower bud of the thistle family. If you allow artichokes to grow, they will produce gorgeous flowers. The choke turns into pretty purple strings. Young artichokes usually don’t have a choke yet, which makes them easier to handle.


All words above from Diet Doctor site

All the best Jan

Ingredients:
Serves - 4 as a side dish or, 2 as a main dish
1 large butternut squash (about 600-700g/1lb 5oz - 1lb 9oz in weight)
1 medium red onion
6 tbsp. olive oil
1 large sprig fresh sage
1 large courgette (zucchini)
1 tbsp. balsamic or sherry vinegar
100g Lancashire cheese

Method:
1. Preheat the oven to fan180C/conventional 200C/ gas 6. Using a sharp knife, cut the squash in half and scoop out the seeds. Cut the halves into smaller pieces so you can peel them more easily. Chop the flesh into big bite-sized pieces – they don’t have to be neat.
2. Halve the onion and trim the root end leaving a little on to hold the segments together. Peel and then cut each half into four wedges. Scatter the squash and onion in a large roasting tin so they have plenty of room to roast, drizzle over 5 tbsp. of the oil and toss together. Strip the sage leaves from the stem and roughly chop – you should have about 2 tbsps. Scatter over the vegetables and season. Roast for 20 minutes, stirring once halfway through.
3. Meanwhile, slice the courgette thickly and toss with the remaining oil. Remove the roasting tin from the oven and push the partly cooked squash and onion to the side. Put the courgette slices flat on the base and season. Roast for a further 10 minutes, until all the vegetables are tender.
4. Remove tin from the oven, sprinkle the vinegar over the vegetables and toss. Crumble over the Lancashire cheese. Toss lightly so the cheese melts a little and serve.

Nutrition:
25g Fat 14g Carb 8g Protein
From an original idea here
https://www.bbcgoodfood.com/recipes/1476/roasted-autumn-vegetables-with-lancashire-cheese

All the best Jan

This dish does make a great vegetarian main meal, or you can have it as a side dish - the choice is yours ...

Ingredients:
Serves 4 - 6
1 large celeriac
2 tbsp. walnut oil
300ml vegetable stock*  
handful chopped walnuts
100g blue cheese, such as Bleu d'Auvergne or Stilton

Method:
Heat oven to 190C/fan 170C/gas 5.
Peel, quarter and very thinly slice the celeriac - this is best done with the slicing blade of a food processor.
Toss in the walnut oil, salt and pepper, and spread over a gratin dish.
Pour over the stock and bake for 40-45 mins, then sprinkle with the walnuts, crumble over the cheese, then cook for 15 mins until crisp and golden.

Nutrition Per Serving:
Fat 18g Protein 9g Carbs 4g

* you can also reduce the amount of vegetable stock slightly and add crème fraiche... it makes for a slightly creamier texture.

From an original idea here
https://www.bbcgoodfood.com/recipes/1187/celeriac-and-walnut-gratin

All the best Jan