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Old 12-31-2005, 03:41 PM   #1
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Are there any low carb root vegetables?

Are there any legal low carb root vegetables that I could substitute for potatoes and carrots when slow cooking a roast in the crockpot? I fixed a delicious beef brisket tonight with potatoes, pearl onions and carrots. It has a delicious sauce that I made low carb by substituting splenda for the brown sugar. I ate the meat, sauce, and a couple of pearl onions from the crockpot and warmed up some green beans to eat on the side. The problem is that everyone else was raving about how great the potatoes and carrots tasted after all those hours of cooking in the yummy sauce and I could tell just from the few onions that I had that they were right. I just wished that there was some other veggie in there for me to eat.. I know nothing about turnips or rutabegas regarding their taste or carb count. I guess, if there isn't anything that will work, I could add some cauliflower towards the end of the cooking time but I would rather have something that could stay in there 8 hours with the rest of the meal.
Any help will be appreciated,
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Old 12-31-2005, 04:33 PM   #2
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Give turnips a try..also..my favorite is Celery Root..it's fabulous..Celery in chunks is very good, too...
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Old 12-31-2005, 06:16 PM   #3
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I checked the turnips carb count on ****** and they don't look too bad at all. Can you tell me what sort of taste they have? I have never seen celery root but I will look for it. I'm guessing that it tastes somewhat like celery?
Thanks again,
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Old 01-01-2006, 12:14 AM   #4
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My boyfriend uses rutabagas to sub for potatoes in everything!!!

We have eaten scalloped rutabaga, rutabaga salad, soups and stews with
rutabaga chunks, even tonight we had a "golden rutabaga casserole".

They really do work in almost any potato recipe.

Last edited by Pami; 01-01-2006 at 12:18 AM..
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Old 01-01-2006, 06:38 AM   #5
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How about some chayote squash? Each one has about 5 or 6 net carbs and I think they can stand the long cooking.
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Old 01-01-2006, 06:50 AM   #6
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Quote:
Originally Posted by LindaSue
How about some chayote squash? Each one has about 5 or 6 net carbs and I think they can stand the long cooking.
We love your recipe for Baked Apples using chayote squash! Thanks!
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Old 01-01-2006, 08:22 AM   #7
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beetgreen: If you can't find celery root try the name: celeriac - it's called both. It doesn't really taste like celery and I don't know how to describe it. It is good, however, and you should try it at least once.

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Old 01-01-2006, 09:32 AM   #8
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Pami, I agree rutabagas are versatile and economical. They were on sale over the holiday season so I used them last week in a crock pot beef stew and last night we had LindaSue's Mased Rutabaga. I could not get over how sweet they tasted.
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Old 01-01-2006, 10:05 AM   #9
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Are rutabagas hard to cut?


I'd love to try jicama but i don't think I could cut it.
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Old 01-01-2006, 03:34 PM   #10
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I've used radishes in the crockpot. they lose their red color and the "bite" they have and actually taste potato-ish.
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Old 01-01-2006, 04:08 PM   #11
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Quote:
Originally Posted by jezzie
Are rutabagas hard to cut? I'd love to try jicama but i don't think I could cut it.
Yes, rutabaga is hard to cut just like jicama.
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Old 01-01-2006, 06:25 PM   #12
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I third the celery root idea. And how about parsnips, daikon, sunchokes (aka: jerusalem artichokes)? FYI, I don't think rutabaga, turnip, or jicama are any harder to cut than potatoes.

...thinking OUTSIDE the root veggie box, how about cauliflower?
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Old 01-02-2006, 06:15 PM   #13
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and there's also kohlrabi...
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Old 10-11-2011, 08:43 PM   #14
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I had some Jerusalem artichokes (aka sunchokes) the other night at my mom's. They cooked in a few minutes and were the closest thing I have ever tasted to potatoes. Taste, Texture, everything - they were so good. Trouble is, I found a very wide variety of nutrional data, and if I am not sure what the carb count is, I won't eat it...Anyone know?
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Old 10-11-2011, 09:47 PM   #15
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All good substitutes have been mentioned, I wouldn't leave any of them cooking for 8 hours though.
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Old 10-12-2011, 01:35 AM   #16
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Quote:
Originally Posted by cherbear49908 View Post
I had some Jerusalem artichokes (aka sunchokes) the other night at my mom's. They cooked in a few minutes and were the closest thing I have ever tasted to potatoes. Taste, Texture, everything - they were so good. Trouble is, I found a very wide variety of nutrional data, and if I am not sure what the carb count is, I won't eat it...Anyone know?
I checked it on the USDA website: http://www.nal.usda.gov/fnic/foodcom...bin/measure.pl

1 cup of slices raw (150 grms) is about 23 grams of carbs.

I've used chayote (very expensive in Ohio) and large red radishes. I used the radishes in my crockpot and they came out fine.
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Old 10-13-2011, 09:22 PM   #17
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The thing about Jerusalem artichokes is that the carbs they do have are inulin...
so I've read they're very "low glycemic"/low in net carbs.
However, I have not been able to find out exactly how many of the carb grams are inulin.

Their texture is best when not overcooked.

Last edited by piratejenny; 10-13-2011 at 09:26 PM..
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Old 10-14-2011, 08:33 AM   #18
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Here's what I found on Jerusalem Artichokes

This is for 100 grams (about 3.5 ounces)

Total Carbohydrate 17.4g
Dietary Fiber 1.6g
Sugars 9.6g

This is the link:
Nutrition Facts and Analysis for Jerusalem-artichokes, raw
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