"Oderless" Fauxtatoes

On May 8, 1:28 pm, Doug Freyburger <[email hidden]> wrote:
Mashed

Quoted message said:

I like white turnip in this niche. Not as low as cauliflower
but lower than any other root veggie I know of.

Well, it's not white... but I like rutabaga as a "potato replacement"
in stew-type meals.

It's not like cauliflower, which is more similar to potato in that
they're nearly flavorless. Rutabaga adds it's own flavor to the mix.

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On May 8, 1:28 pm, Doug Freyburger <[email hidden]> wrote:
Mashed

Quoted message said:

I like white turnip in this niche. Not as low as cauliflower
but lower than any other root veggie I know of.

Well, it's not white... but I like rutabaga as a "potato replacement"
in stew-type meals.

It's not like cauliflower, which is more similar to potato in that
they're nearly flavorless. Rutabaga adds it's own flavor to the mix.

I still have yet to try rutabaga. Need to do that.

I prefer mashed cauliflower in a role that used to be filled by taters. But
I often use diced or cubed white turnip where in the past I might have used
potatoes... soups & stews, for example.

I have used diced white turnip successfully for corned beef hash. But I have
a great recipe for ham 'n cheese hash that I make with cauliflower (and
sliced pickled jalapeno peppers)... yum... in fact I've got a ham and a head
of cauliflower in the fridge that is going to be turned into hash this
weekend.

HG

Quoted message said:

Doug Freyburger said:

I like white turnip in this niche. Not as low as cauliflower
but lower than any other root veggie I know of.

Well, it's not white... but I like rutabaga as a "potato replacement"

These are called Swedes, right? Ruties are twice the carb
count of the relative turnips and they have more flavor and
darker color.

Quoted message said:

in stew-type meals.

But in stews when they won't be mashed I agree that they
work better. In a stew the firmer the veggie the better it
holds up to the long cooking process. Where diced
turnips may turn to mush by the end of cooking diced
rutabagas are still firm and delicious.

Quoted message said:

It's not like cauliflower, which is more similar to potato in that
they're nearly flavorless. Rutabaga adds it's own flavor to the mix.

Saffire said:

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

To each his own, I don't like mayonnaise on anything. I used to like
Miracle Whip but it has sugar in it. Now I use Ranch Dressing instead, like
when I make deviled eggs or tuna salad.

Now, see, I've always disliked Miracle Whip. But I like to add Splenda
and lime juice to mayonnaise as a dressing for jicama (in a fruit salad
fashion).

Could you expound a bit on jicama please? It's a root vegetable? I think
I've seen it once or twice at the local supermarket. What's it like for
carbs and how is it prepared? What's it taste like?

Thanks

Doug Freyburger said:

These are called Swedes, right? Ruties are twice the carb
count of the relative turnips and they have more flavor and
darker color.

Yes. According to my gardening catalogs, they're a cross between a
turnip and a cabbage.

As it happens, I was wondering idly about french-frying them today.
No idea how that would work...

In article <[email hidden]>, [email hidden]
says...

Quoted message said:

Saffire said:

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

To each his own, I don't like mayonnaise on anything. I used to like
Miracle Whip but it has sugar in it. Now I use Ranch Dressing instead, like
when I make deviled eggs or tuna salad.

Now, see, I've always disliked Miracle Whip. But I like to add Splenda
and lime juice to mayonnaise as a dressing for jicama (in a fruit salad
fashion).

Could you expound a bit on jicama please? It's a root vegetable? I think
I've seen it once or twice at the local supermarket. What's it like for
carbs and how is it prepared? What's it taste like?

Jicama is GREAT stuff! It kind of looks like a very round potato on
steroids. It is a root vegetable. Once you remove the tough, slightly
fibrous skin you'll find flesh that resembles a potato in color and
texture. The difference is that jicama, if it's a good one, has a
slightly sweet flavor, and the texture stays firm, even if you cook it
for quite a while. It also does not turn brown/black upon contact with
air the way a potato does. Some people like it to a cross between a
potato and an apple. I get them all the time. I ususally cube them and
then either make a faux fruit salad or stir fry them with other veggies
and some kind of sauce (my favorite sauce is Punjab Spinach Sauce from
Trader Joe's, but sometimes I use alfredo sauce or a combination of the
two). I also put cubes of them into regular salads. Sometimes I grate
and fry them similar to hash browns. Sometimes I put it in soup. It's
a VERY versatile food!

My favorite way to prepare them, though, is the faux fruit salad, which
reminds me of salads my mom made when I was a kid. Back then, she would
chop a bunch of fruit and then make a dressing of mayonnaise mixed with
the syrup from a can of pineapple or mandarin oranges, which is where I
got the idea for the dressing. It works best if the jicama is somewhat
moist and especially if it has a sweet taste. If I cut into it and
discover that it's somewhat dry and tasteless (and slightly starchy), I
usually will stir fry it instead. For a "fruit" salad, I cube it and
mix it with mayonnaise, Sweetzfree liquid Splenda, and lime juice. I
rarely make it the same way twice, but here is ONE of my versions:

jicama - 43 oz
mayo - 1 cup
lime juice - 1.5 tbl
sweetzfree - 50 drops
raisins - 3.2 oz
total 1 of 53 oz

I've been cutting down on the mayo lately and don't always put raisins
in it, mostly because I have trouble staying away from raisins, which
are high-carb. The last couple of times I've put a few drops of
pineapple extract into it, but I haven't decided yet if I like it. I'm
thinking of adding some strawberries next time, too, now that they are
back in season. The above recipe has 2.2 carbs and 47 calories per
ounce.

Most of the time the jicama I see at the store is very round and smooth
in shape. A few times last year, though, I saw some that had scalloped
shapes. I figured they were mutants and steered clear, but they are
apparently a slightly different variety. I gave in and bought one and
to my surprise and delight, it was VERY moist to the point of being
almost like watermelon in consistency -- PERFECT for the fruit salad.
It's harder to remove the skin, though with all the crevices between the
scalloped edges. OTOH, the skin on the scalloped ones were thinner and
not fibrous, so maybe it works out. In any case, I'll be on the lookout
for the scalloped ones again this year.

--
Saffire
205/149/140
Atkins since 6/14/03
Progress photo: http://photos.yahoo.com/saffire333

*** This post originated in alt.support.diet.low-carb -- its appearance
in any other forum is deceptive and unauthorized. ***

Quoted message said:

Doug Freyburger said:

These are called Swedes, right? Ruties are twice the carb
count of the relative turnips and they have more flavor and
darker color.

Yes. According to my gardening catalogs, they're a cross between a
turnip and a cabbage.

While I don't think of turnips or rutabagas as cabbage
family, they appear to be listed as cruciferous veggies
so they are part of the family, or species or genus or
whatever. I thought they were alternate breeds or
species - As different as apples and pears.

Quoted message said:

As it happens, I was wondering idly about french-frying them today.
No idea how that would work...

I've fried turnip chunks in the fondue oil and they
were great. I've had beet chips that were fried and
they were great. I bet it will be great.

Doug Freyburger said:

Quoted message said:

I've fried turnip chunks in the fondue oil and they

were great. I've had beet chips that were fried and
they were great. I bet it will be great.

I call turnips the small white veggies with purple ends. What we call
swede, you call rutabega. I can't stand the flavour of turnip which seems
to flavour a whole dish 🙁(

On the other hand swede/rutabega is delicious🙂

I would love to know which one you are referring to when you say you use
them to fry like chips🙂

"Doug Freyburger" <[email hidden]> wrote in message

Quoted message said:

I've fried turnip chunks in the fondue oil and they
were great. I've had beet chips that were fried and
they were great. I bet it will be great.

Turnips fried, and daikons fried, are our new favorite "junk food" to go
with our fried chicken 🙂.

--
Sherry
lowcarb.owly.net

Ophelia said:

Doug Freyburger said:

I've fried turnip chunks in the fondue oil and they
were great. I've had beet chips that were fried and
they were great. I bet it will be great.

I call turnips the small white veggies with purple ends. What we call
swede, you call rutabega.

Yes.

Quoted message said:

I can't stand the flavour of turnip which seems
to flavour a whole dish 🙁(

More for me then. Let's call it teamwork.

Quoted message said:

On the other hand swede/rutabega is delicious🙂

Competition.

Quoted message said:

I would love to know which one you are referring to when you say you use
them to fry like chips🙂

I've had beets and jicama fried like poato chips. Beets are
root veggies that tend to be bright purple in color. Jicama
is a root native to Mexico that is light cream colored and
bland flavored.

Doug Freyburger said:

Ophelia said:

Doug Freyburger said:

I've fried turnip chunks in the fondue oil and they
were great. I've had beet chips that were fried and
they were great. I bet it will be great.

I call turnips the small white veggies with purple ends. What we
call swede, you call rutabega.

Yes.

Quoted message said:

I can't stand the flavour of turnip which seems
to flavour a whole dish 🙁(

More for me then. Let's call it teamwork.

hehe ok🙂)

Quoted message said:

Quoted message said:

On the other hand swede/rutabega is delicious🙂

Competition.

Quoted message said:

I would love to know which one you are referring to when you say you
use them to fry like chips🙂

I've had beets and jicama fried like poato chips. Beets are
root veggies that tend to be bright purple in color. Jicama
is a root native to Mexico that is light cream colored and
bland flavored.

I think we call that beetroot. Does it not bleed when you fry it?

Hmm thanks Doug🙂)