Keto Jansson's Temptation with Rutabaga

Ingredients

• about 450 g Rutabaga
• 1 medium Onion
• about 57 g Anchovy Fillets
• 1 cup Heavy Cream
• 4 tablespoons Butter
• 1/4 cup Bread Crumbs (Keto)
• 1/4 teaspoon Salt
• 1/4 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C.
2. 2Peel the about 450 g rutabaga and cut it into 0.635 cm thick matchsticks (julienne). Peel the 1 medium onion and cut it into 0.635 cm thick matchsticks (julienne).
3. 3Melt the 4 tablespoons of butter in a 25.4 cm skillet over medium heat. Add the julienned rutabaga and onion and cook, stirring occasionally, until they are softened, about 10 minutes. Do not let them brown.
4. 4While the rutabaga and onion cook, finely chop the about 57 g anchovy fillets.
5. 5In a small baking dish (approximately 20.32 × 20.32 cm), create layers. Start with half of the softened rutabaga and onion mixture. Sprinkle half of the chopped anchovy fillets over the rutabaga. Then, sprinkle half of the 1/4 cup Keto Bread Crumbs on top. Repeat these layers once more with the remaining rutabaga mixture, anchovies, and bread crumbs.
6. 6Pour the 1 cup of heavy cream evenly over the entire dish. Sprinkle the 1/4 teaspoon of salt and 1/4 teaspoon of black pepper over the cream.
7. 7Place the baking dish in the preheated oven. Bake for 40-50 minutes, or until the top is golden brown and the cream is bubbling around the edges.
8. 8Carefully remove the baking dish from the oven. Let the dish cool for at least 5-10 minutes before serving. This allows the cream to thicken slightly and makes it easier to serve.

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