They were lowER carb than other potatoes, at 14gN each...but somehow I can't imagine a lowcarb potato.
Yeah, there were articles about them this past winter. Unfortunately, the ones I got were over-exposed to light and thus green, so I had to cut off most of the exterior. I prefer to remove much of the *interior* not the *exterior* on the rare occasion when I prepare potatoes. I think I spiked some from them, but not outrageously high. So, if I found some in good condition, I might buy them again, but I'll probably stick with good old bakers where I can scrape out most of the interior post-cooking and have the skins with butter.
Priscilla, type 2 diabetic who controlls carb intake for her blood sugar -- "Inside every older person is a younger person -- wondering what the hell happened." -- Cora Harvey Armstrong
How did they taste? They're supposed to be higher in protein so I'm wondering how that effects the taste and texture. Personally, I never really ate a lot of potatoes and don't miss them at all now that I've discovered rutabagas.
on Sun, 28 Aug 2005 02:07:13 GMT, Priscilla Ballou <[email hidden]>
Quoted message said:
Yeah, there were articles about them this past winter. Unfortunately, the ones I got were over-exposed to light and thus green, so I had to cut off most of the exterior. I prefer to remove much of the *interior* not the *exterior* on the rare occasion when I prepare potatoes. I think I spiked some from them, but not outrageously high. So, if I found some in good condition, I might buy them again, but I'll probably stick with good old bakers where I can scrape out most of the interior post-cooking and have the skins with butter.
Priscilla, type 2 diabetic who controlls carb intake for her blood sugar
On Sat, 27 Aug 2005 21:58:15 -0500, "Sherry" <[email hidden]>
Quoted message said:
Today at the grocery store: low-carb potatoes!
They were lowER carb than other potatoes, at 14gN each...but somehow I can't imagine a lowcarb potato.
My brother-in-law is a farmer, and as most potato farmers, his family farm a huge hit during the Atkins craze. The market had to change to meet the wishes of consumers and corporations, so in came the LC potato.
Their entire crop was sold while it was still in the ground.
Anyone waiting for JC to remind everyone that potatoes are not low carb? ;-)
on Sun, 28 Aug 2005 02:07:13 GMT, Priscilla Ballou <[email hidden]>
Quoted message said:
Yeah, there were articles about them this past winter. Unfortunately, the ones I got were over-exposed to light and thus green, so I had to cut off most of the exterior. I prefer to remove much of the *interior* not the *exterior* on the rare occasion when I prepare potatoes. I think I spiked some from them, but not outrageously high. So, if I found some in good condition, I might buy them again, but I'll probably stick with good old bakers where I can scrape out most of the interior post-cooking and have the skins with butter.
Priscilla, type 2 diabetic who controlls carb intake for her blood sugar
How did they taste? They're supposed to be higher in protein so I'm wondering how that effects the taste and texture. Personally, I never really ate a lot of potatoes and don't miss them at all now that I've discovered rutabagas.
Bev
What is the carb content of a rutabaga, and how do they taste? I've never eaten one but am always on the lookout for new veggies to try. :-)
TIA! -- Om.
"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson
On Sat, 27 Aug 2005 21:58:15 -0500, "Sherry" <[email hidden]>
Quoted message said:
Today at the grocery store: low-carb potatoes!
They were lowER carb than other potatoes, at 14gN each...but somehow I can't imagine a lowcarb potato.
My brother-in-law is a farmer, and as most potato farmers, his family farm a huge hit during the Atkins craze. The market had to change to meet the wishes of consumers and corporations, so in came the LC potato.
Their entire crop was sold while it was still in the ground.
Anyone waiting for JC to remind everyone that potatoes are not low carb? ;-)
Kevin
I'm holding my breath..... ;-D -- Om.
"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson
Raw rutabaga is about 7g net carbs/cup compared to about 21g for raw potatoes. They have a slightly sweet taste and a lot more nutrients. If you like turnips, they're slightly lower in carbs but I find them just a little too strong for my taste. Both can be boiled, mashed, etc. like potatoes. I don't really like cauliflower so I mix it with rutabaga in equal proportions for a mashed potato substitute. Yummy! :-)
OmManiPadmeOmelet said:
What is the carb content of a rutabaga, and how do they taste? I've never eaten one but am always on the lookout for new veggies to try. :-)
Raw rutabaga is about 7g net carbs/cup compared to about 21g for raw potatoes. They have a slightly sweet taste and a lot more nutrients. If you like turnips, they're slightly lower in carbs but I find them just a little too strong for my taste. Both can be boiled, mashed, etc. like potatoes. I don't really like cauliflower so I mix it with rutabaga in equal proportions for a mashed potato substitute. Yummy! :-)
Bev
Mixing them like that sounds like a good idea! That would cut the net carbs even more.
Turnips are ok, but a little strong. I do steam radishes but have never tried mashing them.
Hmmmmm.. -- Om.
"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson
They were lowER carb than other potatoes, at 14gN each...but somehow I can't imagine a lowcarb potato.
I couldn't imagine LOW CARB PASTA either, and I finally bought and enjoy Dreamfields pastas.
With the science of plant breeding, I see no major stoppage of increased protein in potatos.
The modern potato was bred from a runty little thing that the Amerindians grew in the New World.... until we finally got (bred) 2 pound giant Idaho Russets.
The old American Natives would simply be astounded at the ways in which White Folks have changed the simple runty little potato.
Before potatos, there was rutabaga or turnips as the cheap bulk vegetable in Europe.
-- Most people are dumb as bricks; some people are dumber than that. -- MFW
"jbuch" <jbuch@CUT_HERE.revealed.net> wrote in message news:[email hidden]...
Quoted message said:
Sherry said:
Today at the grocery store: low-carb potatoes!
They were lowER carb than other potatoes, at 14gN each...but somehow I can't imagine a lowcarb potato.
I couldn't imagine LOW CARB PASTA either, and I finally bought and enjoy Dreamfields pastas.
With the science of plant breeding, I see no major stoppage of increased protein in potatos.
The modern potato was bred from a runty little thing that the Amerindians grew in the New World.... until we finally got (bred) 2 pound giant Idaho Russets.
The old American Natives would simply be astounded at the ways in which White Folks have changed the simple runty little potato.
Before potatos, there was rutabaga or turnips as the cheap bulk vegetable in Europe.
How did they taste? They're supposed to be higher in protein so I'm wondering how that effects the taste and texture. Personally, I never really ate a lot of potatoes and don't miss them at all now that I've discovered rutabagas.
They were definitely potatoes, but nothing to write home about.
I love rutabagas, too! :-)
Priscilla -- "Inside every older person is a younger person -- wondering what the hell happened." -- Cora Harvey Armstrong
Personally, I never really ate a lot of potatoes and don't miss them at all now that I've discovered rutabagas.
What is the carb content of a rutabaga, and how do they taste? I've never eaten one but am always on the lookout for new veggies to try. :-)
Rutties aka swedes are about twice the carbs of white turnips. White turnips are the lowest carb that i've ever heard of among the veggies that grow underground.
If you've ever had white turnip, you know about what a rutabagas tastes like. Imagine tuning your radio dial to the turnip channel and then turning the volume knob up a lot louder.
They are larger, more fibrous and darker yellow compared to turnips. They take longer to cook because they are harder firmer or whatever the right word is.
Personally, I never really ate a lot of potatoes and don't miss them at all now that I've discovered rutabagas.
What is the carb content of a rutabaga, and how do they taste? I've never eaten one but am always on the lookout for new veggies to try. :-)
Rutties aka swedes are about twice the carbs of white turnips. White turnips are the lowest carb that i've ever heard of among the veggies that grow underground.
If you've ever had white turnip, you know about what a rutabagas tastes like. Imagine tuning your radio dial to the turnip channel and then turning the volume knob up a lot louder.
They are larger, more fibrous and darker yellow compared to turnips. They take longer to cook because they are harder firmer or whatever the right word is.
Probably would not be much of an issue using my pressure cooker. :-) It cooks beans from a dry state in only 20 minutes.
Thanks!!! -- Om.
"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson
> Personally, I never > really ate a lot of potatoes and don't miss them at all now that I've > discovered rutabagas.
What is the carb content of a rutabaga, and how do they taste? I've never eaten one but am always on the lookout for new veggies to try. :-)
Rutties aka swedes are about twice the carbs of white turnips. White turnips are the lowest carb that i've ever heard of among the veggies that grow underground.
If you've ever had white turnip, you know about what a rutabagas tastes like. Imagine tuning your radio dial to the turnip channel and then turning the volume knob up a lot louder.
They are larger, more fibrous and darker yellow compared to turnips. They take longer to cook because they are harder firmer or whatever the right word is.
Quoted message said:
Probably would not be much of an issue using my pressure cooker. :-) It cooks beans from a dry state in only 20 minutes.
I peel it and cut it into chunks about 1 inch on a side, then put the chunks in a pot with boiling water, put the lid on, and simmer until fork tender. DO NOT DRAIN! I try not to use too much water so the end-product won't be too watery. Using a tightly covered heavy pot can help. Once they're fork tender, I mash the contents of the pot and season with butter, salt, and a good amount of pepper. YUM!
IMO, the best way to have this is as a side dish to left over Thanksgiving turkey. :-)
Priscilla -- "Inside every older person is a younger person -- wondering what the hell happened." -- Cora Harvey Armstrong
I don't know where you got your info from, but rutabagas are about 7g net carbs/cup raw and turnips are about 6g. I got this from the USDA website and FitDay. It is true that rutabagas are larger and orange-ish in colour, but turnips have a bite to them where rutabagas don't and are even slightly sweet. It's the turnips that are more fibrous than the rutabagas. I can mash rutabagas easier because of this, and I've tried both. The turnips also contain a lot more water so don't really lend to being mashed unless you want a soupier result.
on 28 Aug 2005 11:49:18 -0700, "Doug Freyburger" <[email hidden]>
Quoted message said:
Rutties aka swedes are about twice the carbs of white turnips. White turnips are the lowest carb that i've ever heard of among the veggies that grow underground.
If you've ever had white turnip, you know about what a rutabagas tastes like. Imagine tuning your radio dial to the turnip channel and then turning the volume knob up a lot louder.
They are larger, more fibrous and darker yellow compared to turnips. They take longer to cook because they are harder firmer or whatever the right word is.
A stick blender works real well to mash rutabagas.
"Bev-Ann" <[email hidden]> wrote in message news:[email hidden]... I don't know where you got your info from, but rutabagas are about 7g net carbs/cup raw and turnips are about 6g. I got this from the USDA website and FitDay. It is true that rutabagas are larger and orange-ish in colour, but turnips have a bite to them where rutabagas don't and are even slightly sweet. It's the turnips that are more fibrous than the rutabagas. I can mash rutabagas easier because of this, and I've tried both. The turnips also contain a lot more water so don't really lend to being mashed unless you want a soupier result.
I just use a hand masher for rutabagas and don't have any problems. I use my stick blender to mash the cauliflower so that it's creamier. If I want to make faux rice, I use the hand masher on cauliflower to leave it slightly lumpy. :-)
on Sun, 28 Aug 2005 22:08:05 GMT, "FOB" <[email hidden]>
Quoted message said:
A stick blender works real well to mash rutabagas.
