|09-18-2013, 03:21 AM||#1|
Major LCF Poster!
Join Date: May 2004
Location: lancaster, Pa
WOE: was atkins, now maintenance
Start Date: march, 2004
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?
|09-18-2013, 07:55 AM||#2|
Join Date: Sep 2004
Location: Mostly in the kitchen!
Stats: 174 (WW)/145/150 goal 5'5"
WOE: JUDDD variation
Start Date: May 2003
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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|09-18-2013, 07:59 AM||#3|
Join Date: Dec 2009
Stats: lost 130 lb so far, and miles to go before I sleep
WOE: low carb controlled calorie
Start Date: June, 2009
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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|09-19-2013, 05:12 PM||#5|
Very Gabby LCF Member!!!
Join Date: Jun 2007
Location: Southern Ca. San Juan Capistrano
WOE: Low Carb Diabetic Plan
Start Date: August 2005
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.
BARBOS LOWCARB kITCHEN
|09-20-2013, 08:05 AM||#7|
Very Gabby LCF Member!!!
Join Date: Jul 2011
Location: Central Texas
WOE: Atkins Start 4/09
Start Date: 4/21/09 Height 5'5", Age 64
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!
My recipe website: http://buttoni.wordpress.com/
Last edited by buttoni; 09-20-2013 at 08:06 AM..