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Old 09-18-2013, 03:21 AM   #1
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Help, I bought parsnips? What to do with them?

I was looking for some type of potato replacement to use in clam chowder and bought these but I am not sure if this is what I should use?? I think I was supposed to get something else but left my grocery list at home. Are these good? Carby?
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Old 09-18-2013, 07:55 AM   #2
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They're a little carbier than other root veggies because they're sweet, on about the same par as carrots are sweet.

I usually combine them with turnips and rutabagas - cube them up relatively small, boil or steam them all together, drain very well, coarsely mash with butter and a sprinkle of sesame seeds. That's how my Mom served them up and I loved them that way.

You can make parsnip cakes too, just steam, mash, let cool a bit, add an egg, a little nutmeg, and a bit of whatever LC flour product you like (almond or quinoa flour are both good) and fry in butter til golden brown on both sides.

Cube and add to stews or potroast. They're not "just like potatoes" but they're really good in their own right. THAT would be the easiest way to use them and spread them out so that the carb count could be distributed over a number of servings.

For clam chowder, I use either celery root or the thick stemmy part of cauliflower - cube up and sauté along with the onion or whatever you're putting in the chowder, then build your soup as usual.
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Old 09-18-2013, 07:59 AM   #3
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I think you need to cook and eat these some other way. It is POSSIBLE you would like parsnips in clam chowder, but not highly likely. THey are VERY strong flavored. keep an open mind to them though. I think they are marvelous. And yes, they are too carby for most low carb woes. You will probably want to eat very small portions and give a lot of it to someone who eats more carbs.
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Old 09-18-2013, 02:36 PM   #4
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I think I will just pitch them. Lol
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Old 09-19-2013, 05:12 PM   #5
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Darling girlfriend, you asked what do YOU do with parsnips.

I leave them at the market....

P. S. for those who love them, my mom used to put them into her
chicken stock. She also loved turnips, turnip greens and mustard
greens, all of which I avoid.
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Old 09-20-2013, 07:53 AM   #6
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I use them in beef stew. They are a bit on the sweet side, but very good. Or, they can be roasted. Just eat in small quantities and count the carbs so they work on your plan.
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Old 09-20-2013, 08:05 AM   #7
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My mother used to bake/candy them (she did carrots this way, too) by slicing lengthwise, layering in a baking pan with a bit of melted butter, a bit of sweetener like erythritol + a few drops of maple extract or molasses (she used real brown sugar) and then she would lay bacon slices on top and bake until they were tender and the bacon was cooked to perfection. She did carrot slices that way, too, and man, were BOTH veggies ever good done that way!! So easy but so divinely good!
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Last edited by buttoni; 09-20-2013 at 08:06 AM..
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