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Old 01-05-2010, 08:45 AM   #1
ella5
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substitute for potatoes in stew

I'm making a stew to get through cold winter evenings. What can I substitute for the potatoes?

It also uses carrots, but them I'll keep, unless there's a substitute for them that's as good.
One other question--about the recipe room. I tried to use it for the first in a long time. I "searched " for spaghetti, and got a bunch of other things. What did I do wrong-the button said "7 days" or "14 days"
Is the recipe room at a different link now?

Thanks.
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Old 01-05-2010, 08:55 AM   #2
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Turnips or rutabegas.
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Old 01-05-2010, 09:47 AM   #3
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Turnips! I always use them in my ham and cabbage soup!
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Old 01-05-2010, 09:49 AM   #4
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Sounds crazy, but peeled radishes taste just like potatoes after they've been cooked in stew.
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Old 01-05-2010, 10:11 AM   #5
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I tried the turnips but mines always seem to end up transparent and horrible, maybe I should add these in later like the last 2 hours? I used a slow cooker.
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Old 01-05-2010, 11:16 AM   #6
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Quote:
Originally Posted by ella5 View Post
I'm making a stew to get through cold winter evenings. What can I substitute for the potatoes?
Hi ella5…
Plus one on the radishes - I was blown away the first time I tried these. Indistinguishable in soups and stews - they turn ''white'' as they cook.

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Old 01-05-2010, 12:19 PM   #7
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Really? Radishes? Are they too peppery, or does the cooking take away some of the bite?
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Old 01-05-2010, 12:38 PM   #8
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Radishes are great as a sub for hash browns too. Cube them and saute in butter or oil and add garlic & onion powder, or the real things. Salt & pepper. I don't peel them and they look like little red potatoes.
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Old 01-05-2010, 12:49 PM   #9
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Really? Radishes? Are they too peppery, or does the cooking take away some of the bite?
seriously, they really do taste just like potatoes. The peppery "bite" cooks out. I was very skeptical the first time someone suggested it to me but when I tried it my husband asked me if I had quit LC since I was using potatoes again! He wasn't LCing at the time and couldn't tell the difference.
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Old 01-05-2010, 02:15 PM   #10
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OK, I'll try it in stew...not sure if I will try it as hashbrowns quite yet. I may cry just remembering my beloved potato hashbrowns...
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Old 01-05-2010, 02:39 PM   #11
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Got some stew meat at Sam's today. Will get the radishes tomorrow. Have you tried them without peeling them in stew. Thanks Julie
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Old 01-05-2010, 03:35 PM   #12
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I may do radishes without peeling. And cauliflower, too.
This stew cooks hours. Maybe put the cleaned radishes in near beginning, and cauliflower towards the end...
Thanks for the suggestions.
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Old 01-05-2010, 04:29 PM   #13
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I do radishes and also throw cauliflower into stews and it's great. You will love it!

Last edited by Minnas; 01-05-2010 at 05:10 PM..
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Old 01-05-2010, 04:34 PM   #14
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Got some stew meat at Sam's today. Will get the radishes tomorrow. Have you tried them without peeling them in stew. Thanks Julie
Hi Julie…
Always without peeling them. The skins turn white as they cook.

I just trim any ends, quarter them and toss them in...

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Old 01-06-2010, 10:07 AM   #15
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Thanks, Larry, that makes it tons easier. Julie
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Old 01-06-2010, 12:23 PM   #16
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Radish here also. I just used them in a soup last night and they turn out just like potatoes. Same texture, flavor (none), and color. I didn't peel them, just sliced them.
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Old 01-06-2010, 01:16 PM   #17
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Wow. I can't wait to give this a try. Never thought of it!
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Old 01-06-2010, 02:18 PM   #18
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ella5, did you try using the radishes? Just wondering how it turned out? And, also.....would you care to share your recipe?

About the recipe room....it worked for me today, but I have had problems with it before.
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Old 01-06-2010, 06:50 PM   #19
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Oh what a wonderful idea, I have really missed stews. I can't wait to try this with radishes!
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Old 01-06-2010, 07:27 PM   #20
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To Aptos Gal~

I was just in Aptos over Xmas. Had a nice breakfast at the Red Apple Cafe. I used to live in La Selva Beach. I miss it...
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Old 01-07-2010, 09:32 AM   #21
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[QUOTE=happycat;12954090]ella5, did you try using the radishes? Just wondering how it turned out? And, also.....would you care to share your recipe? QUOTE]

I'm going shopping today, (Thurs) and hope to start it tonight or Fri morning. I absolutely will share the recipe. It's my favorite stew. A friend gave it to me years ago. I'm also getting ingredients for my favorite spaghetti sauce recipe-uses bacon instead of beef. Will also get the spaghetti squash to use it on.
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Last edited by ella5; 01-07-2010 at 09:57 AM..
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Old 01-07-2010, 12:45 PM   #22
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Bill's Beef Stew

BIll's Beef Stew
This makes a lot
1 lb stew meat trim, chunk, flour
Put some of the beef fat into a deeppan, and brown the beef chunks in it.
Add to pot and stir it up
2 quarts boiling water --
1 crumpled boullion cube,
1 can of beef consomme or broth
2 jiggers of Worcestershire Sauce

Wait a while, then add
6-7 chopped carrots
2 medium-large quartered (or smaller chunks) onions
2 diced potatoes (more get added later)
12 peppercorns
chopped celery
handful of frozen peas
fresh mushrooms (or canned)
1/2 stick of pepperoni

After this boils, add some
sweet basil, savory, thyme, salt, and crushed black pepper, and a drop or two of tabasco sauce.

Cover loosely and boil at a rolling boil 3 hours.
Take the lid off and add
whole peeled potatoes and cook three more hours, until the juice is gone. Stir near the end, it will stick if you don't.

I will replace all the potatoes with either radishes or cauliflower in chunks.

I don't know how many servings, my note says, "enough for a small army"
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Old 01-07-2010, 01:37 PM   #23
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Quote:
Originally Posted by ella5 View Post
BIll's Beef Stew
This makes a lot
1 lb stew meat trim, chunk, flour
Put some of the beef fat into a deeppan, and brown the beef chunks in it.
Add to pot and stir it up
2 quarts boiling water --
1 crumpled boullion cube,
1 can of beef consomme or broth
2 jiggers of Worcestershire Sauce

Wait a while, then add
6-7 chopped carrots
2 medium-large quartered (or smaller chunks) onions
2 diced potatoes (more get added later)
12 peppercorns
chopped celery
handful of frozen peas
fresh mushrooms (or canned)
1/2 stick of pepperoni

After this boils, add some
sweet basil, savory, thyme, salt, and crushed black pepper, and a drop or two of tabasco sauce.

Cover loosely and boil at a rolling boil 3 hours.
Take the lid off and add
whole peeled potatoes and cook three more hours, until the juice is gone. Stir near the end, it will stick if you don't.

I will replace all the potatoes with either radishes or cauliflower in chunks.

I don't know how many servings, my note says, "enough for a small army"
Ella
Sounds wonderful! Thanks, so much, for sharing!
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Old 01-07-2010, 02:34 PM   #24
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I'm making this now. Had planned to use my 5 quart capacity slow cooker, but it's not big enough. I'm transferring to a large pot.

I think that 5 quarts must mean it'll hold 5 quarts, but not for cooking or moving it anywhere.
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Old 01-10-2010, 12:02 PM   #25
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I made a beef stew today with the radishes and it is great, thanx for the ideas guys
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Old 01-10-2010, 12:05 PM   #26
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I'm making a stew right now with the radishes. Will let you know how it turns out. Julie P.S. we are up at our cabin in snow country, and it's cold.
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Old 01-10-2010, 12:06 PM   #27
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Am sure it will turn out great mines did very hearty and great for the snowy wintery weather enjoy.
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<---that lil cutie pie is my 1 y/o niece

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Old 01-11-2010, 09:17 AM   #28
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OMG. This was fantastic. The redishes were wonderful in the stew. Now, I am conjering up all kinds of ways to use radishes. Perhaps a creamy Clam Chowder, Chicken noodle stoup. Yum, I am now a believer. Julie
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Old 01-11-2010, 11:17 AM   #29
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Do you guys think that if you mashed up some of the cooked radishes in the stew, it would thicken it up a bit? I know potatoes will do it because of the starches...
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Old 01-11-2010, 11:19 AM   #30
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Turnips and squash!
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