The Keto Diet: Italian Sausage Kohlrabi Bake Recipe

The Keto Diet: Italian Sausage Kohlrabi Bake Recipe 

The ketogenic diet is having some fantastic luck and there's actually no inquiry why it's picked up so much energy. Named the keto diet for short, this low carb, high fat eating regimen supplies the body with a plenty of sound fats which are utilized as vitality for our body rather than sugars. Along these lines of eating gives a healthfully thick vegetable and protein base with high fat vitality for us to play out our best while keeping up a thin constitution. A keto feast in its most basic structure joins a protein, combined with a green vegetable (or other low carb veg), and fats. This arrangement of ketonic diet will give a progressively roused way to deal with these mixes that you can blend and match for an exceptional ketogenic eating experience. 

Kohlrabi is the outsider vegetable of the cruciferous veggie world. Try not to let that alarm you however. It has an unusual look however has a gentle taste with numerous employments. Kohlrabi is a bulb vegetable that develops over the ground and can undoubtedly be utilized as a noodle substitute just as diced into stews, pan sear, or different dinners for assortment. Utilizing spiralized or cut squash of different sorts instead of noodles is genuinely notable as a low carb substitute and kohlrabi can likewise be spiralized or cut with a mandolin to make fake noodles too. In this case, I've utilized slender cut kohlrabi to make a layered heat that is somewhat similar to a rich lasagna. 

Interestingly seasoned kohlrabi has a light licorice aroma to it. Its mellow pith is an ideal flavor supplement to Italian style dishes. Daintily cut and utilized as the noodle layer in a rich style prepare is an ideal low carb use for this flighty vegetable. The external skin is very stringy so you'll need to strip it well, cut off the finishes and its leaf stems, and afterward daintily cut it to about an eighth inch thick for the best outcomes. When prepared, this insane looking vegetable has the consistency of an ideal lasagna noodle with the perfect surface and nibble.

Prep time: 20 min

Cook time: 60 min plus 20 min resting time

Serves: 8

Ingredients:

• 4-5 kohlrabi bulbs, peeled and thinly sliced (1/8” thick works best)
• 1 pound all natural hot Italian sausage, no sugar added, browned and excess grease drained off
• 5 oz container of baby spinach, roughly chopped (about 4 cups)
• 2 cups marinara or arrabiata sauce, homemade or a jar of prepared, no sugar added (I used Rao’s)
• 1 cup heavy cream
• 1 1/2 cups whole milk ricotta
• 1 1/2 cups shredded mozzarella cheese, divided
• 1 egg
• 12 slices provolone cheese
• 1/4 cup sliced olives

Preparation Instructions:

1. Preheat oven to 400 degrees.
2. Lightly grease a 9x9 pan with olive oil.
3. In a bowl, mix together the marinara and heavy cream. Set aside.
4. In a separate bowl, mix together the ricotta, 1 cup of mozzarella, and the egg. Set aside.
5. In a large sauté pan, add a few tablespoons of olive oil and toss in the spinach. Cook until wilted and dark green.
6. On the bottom of the 9x9 pan, puzzle together a layer of kohlrabi slices in a single layer. It helps to cut some slices in half for more full coverage. See notes below for layering instruction.
7. Once layered in the pan, cover with foil and bake 50-60 minutes until kohlrabi is tender.
8. Remove from oven and let rest 15-20 minutes before serving.

Proceed with layering as follows:

• 4 slices of provolone
• All of the wilted spinach
• 1/2 of the browned sausage
• 1/2 of the ricotta mixture
• 1 cup marinara cream sauce
• Another layer of kohlrabi
• 4 provolone slices
• All of the olives
• The last half of the sausage
• The last half of the ricotta mixture
• 1 cup marinara cream sauce
• Another layer of kohlrabi
• 4 provolone slices
• The last of the marinara cream sauce
• Top with 1/2 cup shredded mozzarella

Notes: Make this recipe in half if desired and use a loaf pan instead.