Sneider Fauxtatoe Salad

This Fauxtatoe Salad is a tribute to my Aunt Cori and her mom. The recipe is for a potatoe salad, but I substituted turnips for potatoes. It's my Aunt Cori's recipe and she told me that her mom used to cook with turnips, so I wanted to dedicate this Low-Carb recipe to the Sneider ladies! ❤️

Ingredients

- 4 strands of fresh dill, rinsed and chopped

- 1 stalk of celery, sliced thin

- 1/2 onion, sliced thin

- 2 turnips, peeled and cubed 

- 2 tbsp salt (I used a combination of garlic salt, seasoned salt, and white salt) 

- 1 cup real mayo 

- 1 cup apple cider vinegar 

Instructions

- cut the veggies

- boil some water in a large pot

- once the water is boiling, add the chopped turnips for about 5 mins. You don't want them mushy but not too hard either. 

- when turnips are done, take off burner and add 1 cup of apple cider vinegar to the pot to "fix" fauxtatoes (aka prevent browning). 10 mins will do. Stir around. 

- drain the turnips from the water and rinse off

- add turnips to a large bowl

- add 1/2 cup of mayo, and 1/2 of the other ingredients to the bowl with the turnips

- fold in the mayo

- add the remaining ingredients and then fold everything together 

- add salt (and pepper to taste) to the salad and continue mixing

- no need to wait, just dig in! 

A BIG thanks to my Aunt Cori for this super simple and delicious potatoe salad recipe. With a little creativity, this recipe made an awesome Sneider Fauxtatoe Salad! OH! And the best part! My five year old picky daughter asked for some in her lunch!!! Whoop!!!! Whoop!!!! 

A very happy, low-carbing momma!

Gigi 

Baked Veggie Medley

Veggie one pan wonder. I wanted to bake several veggies for dinner tonight so instead of boiling 3 pots on the stovetop (which is 3 pots of dirty dishes later!), I decided to use a baking dish and eliminate the stove top all together! You could definitely add chicken or ground beef (or any protein really) to this dish, but I didn't have chicken so I just used veggies. I used a combination of fresh and frozen veggies, just out of convenience, and they all cooked perfectly. Nothing was mushy and everything had a great taste! I don't know that I'd recommend canned veggies though; they're already sitting in enough water.

So I simply added the veggies of my choice- fresh cauliflower, fresh and frozen turnips, frozen green beans and one fresh onion. I wanted to use greens too but I wasn't sure how they'd bake for such a long time. Maybe another night. Once I layered all the veggies- in rows- I added 3 tbsp of butter and sprinkled with about 1/4 packet of Ranch. In hindsight, it could have used a little more ranch. Then I covered with tin foil and baked at 350 degrees for 45 mins. 

I used a glass dish because I have read that it heats better than metal, so I gave it a try. It still took 45 mins. 

I cooked a lot of veggies, so of course I needed help eating them all! Good thing veggies are one thing that everyone in my family loves! Finally, a meal I can share with the family! 

Pure Success!

Gigi