Parsnips as potatoes?

Quoted message said:

Last night I had my first ever parsnips. They were roasted with
squash, zuch., carrots, and garlic.

I loved 'em. The texture reminded me of potatoes.

I'm doing the Weight Watchers thing, and I wondered how beef stew
would be if the potatoes were replaced with parsnips.

What do you think?

I think you'd remind me of attempting to fish out the parsnips from the
potatoes in the stew my mom made. UGH.

Jill

I think if you liked the taste last night, they would be great. I
always put both carrots and parsnips in my post roast.

Quoted post said:

Last night I had my first ever parsnips. They were roasted with
squash, zuch., carrots, and garlic.

I loved 'em. The texture reminded me of potatoes.

I'm doing the Weight Watchers thing, and I wondered how beef stew
would be if the potatoes were replaced with parsnips.

What do you think?

If you like parsnips it may be okay. I wouldn't. I was never a fan of
parsnip, but after hearing people here rave about them roasted I gave
them a try. I had to agree that well roasted parsnips are pretty
tasty. I have since had them not so well roasted and boiled. They
sucked. So I would be reluctant to do them in a stew where they are
going to be simmered.

On Tue 01 Feb 2005 01:04:38p, [email hidden] wrote in rec.food.cooking:

Quoted message said:

Last night I had my first ever parsnips. They were roasted with
squash, zuch., carrots, and garlic.

I loved 'em. The texture reminded me of potatoes.

I'm doing the Weight Watchers thing, and I wondered how beef stew
would be if the potatoes were replaced with parsnips.

What do you think?

I never substitute parsnips for potatoes in beef stew, but I often add
parsnips to my beef stew. They're delicious! See no reason why you can't do
that.

Wayne

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

Quoted message said:

Last night I had my first ever parsnips. They were roasted with
squash, zuch., carrots, and garlic.

I loved 'em. The texture reminded me of potatoes.

I'm doing the Weight Watchers thing, and I wondered how beef stew
would be if the potatoes were replaced with parsnips.

What do you think?

That depends on 2 things your taste and what you are trying to accomplish.

1 cup of potatoes is 134 calories fiber 3

1 cup or parsnips is 126 calories fiber 6

You can find more info here

http://www.nal.usda.gov/fnic/foodcomp/Data/SR15/wtrank/wt_rank.html

Dimitri

"Dog3" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"[email hidden]" <> wrote in
news:[email hidden]:

I'm doing the Weight Watchers thing, and I wondered how beef stew

Quoted message said:

Quoted message said:

would be if the potatoes were replaced with parsnips.

What do you think?

Hmmm... Since you liked the above, you might like them in beef stew. I

love

Quoted message said:

them roasted as well as turnips but I would hesitate using either in beef
stew. Give it a try and report back will you? Thanks.

I would, and probably have added them to stews. I love
parsnips............now turnips OTOH............Yuk!

E.

Dave Smith said:

Quoted post said:

Last night I had my first ever parsnips. They were roasted with
squash, zuch., carrots, and garlic.

Quoted message said:

I loved 'em. The texture reminded me of potatoes.

Quoted message said:

I'm doing the Weight Watchers thing, and I wondered how beef stew
would be if the potatoes were replaced with parsnips.

Quoted message said:

What do you think?

Before Europeans went to America there were no potatoes
in the old world. They made stews with other roots like
parsnips and folks were fine with it. Call your stew
"PreColumbian stew".

Quoted message said:

If you like parsnips it may be okay. I wouldn't. I was never a fan of
parsnip, but after hearing people here rave about them roasted I gave
them a try. I had to agree that well roasted parsnips are pretty
tasty. I have since had them not so well roasted and boiled. They
sucked. So I would be reluctant to do them in a stew where they are
going to be simmered.

Tastes vary. A lot of people have a small number of
dislikes that they can't retrain themselves out of. In
my case it's parsnips and bell peppers. I like most
other roots but dispise parsnips. I like most other
peppers but despise bell peppers. So no parsnip stew
for me, thanks.

<Mitchwrote ...

Quoted message said:

Last night I had my first ever parsnips. They were roasted with
squash, zuch., carrots, and garlic.

I loved 'em. The texture reminded me of potatoes.

I'm doing the Weight Watchers thing, and I wondered how beef stew
would be if the potatoes were replaced with parsnips.

What do you think?

This thread reminds me of more than a few trips through the checkout at the
grocery store.

Clerk: What are those things?
Me: That's parsnip, that's turnip, and that's rutabaga.
Clerk: Ewww, what do you use them for?
Me: Soup.
Clerk: You make soup---really? Why do you wreck it with that stuff?

Pam

Ed Grabau and Pam Jacoby said:

<Mitchwrote ...

Quoted message said:

Last night I had my first ever parsnips. They were roasted with
squash, zuch., carrots, and garlic.

I loved 'em. The texture reminded me of potatoes.

I'm doing the Weight Watchers thing, and I wondered how beef stew
would be if the potatoes were replaced with parsnips.

What do you think?

This thread reminds me of more than a few trips through the checkout
at the grocery store.

Clerk: What are those things?
Me: That's parsnip, that's turnip, and that's rutabaga.
Clerk: Ewww, what do you use them for?
Me: Soup.
Clerk: You make soup---really? Why do you wreck it with that stuff?

Pam

It's amazing how the clerks don't know what stuff is. I had to explain
acorn squash. To give her credit, she did know what a butternut squash was.
Well DUH, there was a big label on it 😉

Jill

Quoted message said:

I'm doing the Weight Watchers thing, and I wondered how beef stew
would be if the potatoes were replaced with parsnips.

Probably would work pretty well. The supply here is pretty limited,
but back home I'd always use some in various soups etc., whenever
potatoes were called for.

For example a fish soup, with whatever fish meat there was, with
some carrots, onions, potatoes and parsnips. Salt, whole allspice,
and water or broth. That's it.

--
Mikko Peltoniemi
Film & Video Editor, Avid Technician at large.
http://www.discountcadavers.com

In article <[email hidden]>,

Quoted post said:

Last night I had my first ever parsnips. They were roasted with
squash, zuch., carrots, and garlic.

I loved 'em. The texture reminded me of potatoes.

I'm doing the Weight Watchers thing, and I wondered how beef stew
would be if the potatoes were replaced with parsnips.

What do you think?

What is the carb content?
Right now I substitute Water Chestnuts for potatos and the texture
leaves something to be desired, unless I make "mashed" 'taters out of
them by pureeing.

I'd like to give parsnips a go if they are low carb.
I've never eaten them.
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell--you
see, I have friends in both places." --Mark Twain

In article <[email hidden]>,

Dimitri said:

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

Quoted message said:

Last night I had my first ever parsnips. They were roasted with
squash, zuch., carrots, and garlic.

I loved 'em. The texture reminded me of potatoes.

I'm doing the Weight Watchers thing, and I wondered how beef stew
would be if the potatoes were replaced with parsnips.

What do you think?

That depends on 2 things your taste and what you are trying to accomplish.

1 cup of potatoes is 134 calories fiber 3

1 cup or parsnips is 126 calories fiber 6

You can find more info here

http://www.nal.usda.gov/fnic/foodcomp/Data/SR15/wtrank/wt_rank.html

Dimitri

Damn. :-)
Nice reference, thanks!
I downloaded the carb tables.

Parsnips are almost as bad as potatos.

Oh well!
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

"jmcquown" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Ed Grabau and Pam Jacoby wrote:

Quoted message said:

Quoted message said:

This thread reminds me of more than a few trips through the checkout
at the grocery store.

Clerk: What are those things?
Me: That's parsnip, that's turnip, and that's rutabaga.
Clerk: Ewww, what do you use them for?
Me: Soup.
Clerk: You make soup---really? Why do you wreck it with that stuff?

Pam

It's amazing how the clerks don't know what stuff is. I had to
explain acorn squash. To give her credit, she did know what a
butternut squash was. Well DUH, there was a big label on it 😉

I've had a number of experiences where the cashier had to ask what a
fruit/vegetable was, or where I've corrected them when they've entered
the wrong code. The most recent of these sort of experiences, however,
was at the deli counter in Woolworths (the supermarket I use). They have
a selection of salads - tabbouleh, a couple of potato salads, pasta
salads etc.

Me: I'll have a small container of the tabbouleh, please

Her (with bemused look): Um, which one's the taggouli?

Me: Ah, that would be the green one, just in front of you there...

I'm sure she was new, but wouldn't you run someone through the products
they're supposed to be selling before letting them loose????

Rhonda Anderson
Cranebrook, NSW, Australia

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

Quoted message said:

I think if you liked the taste last night, they would be great. I
always put both carrots and parsnips in my post roast.
========

Same here! Parsnips ROCK!

Cyndi

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

Quoted message said:

"Dog3" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"[email hidden]" <> wrote in
news:[email hidden]:

I'm doing the Weight Watchers thing, and I wondered how beef stew

Quoted message said:

Quoted message said:

would be if the potatoes were replaced with parsnips.

What do you think?

Hmmm... Since you liked the above, you might like them in beef stew. I

love

Quoted message said:

them roasted as well as turnips but I would hesitate using either in beef
stew. Give it a try and report back will you? Thanks.

I would, and probably have added them to stews. I love
parsnips............now turnips OTOH............Yuk!

E.
==================

Hmmmmmmm, I can't think of a single (or double hahah) vegetable that I don't
like. I adore vegetables!

Cyndi

Hi all, I'm new to this group, and saw this message - I hope you dont
think me to bold as to offer some uk info on this topic,
alot of us use parsnips along with potatoes carrots swede etc in our
stews... Parsnips are quite sweet to the taste, and in a stew they wouldn't
give any added fat to a diet at all. However our stews here alot of us pre
seal the meat in a little oil...so that would be fattening depending on how
rigid you want to be in cutting out fats of course.

I note one member mentioned that he doubted he would like them as he'd tried
one particular roasted parsnip that had been boiled first.....and it wasn't
to his taste.. may I suggest that it was probably over boiled.

To Roast parsnips I would just blanche them in boiling salted water for
3minutes only....anymore and they'll got to squashy ..

First of all, you need to get the oven hot and put into a good thick
roasting pan, about an ounce of butter, and about a dessertspoonful of
groundnut oil, next peel the parsnips thinly and quarter them lengthways
and cut out the woody core.. then blanche them for three minutes in the
boiling water, and add them to a really boiling hot fat, (if it isn't
sizzling, then just put the tin onto a ring to bring the fat to this
stage...add parsnips with tongs, as it hits the sizzling fat turn them so
that the top of them is also now coated with the fat.. put them in the oven
on the lowest shelf and bake for 40mins turning them over once during this
time.. they should be lovely and golden brown, drain and serve at once. I
would set the oven at 200*C which is 400*F and gas mark 6...if you've got a
fan assisted oven reduce this by ten degree's.

you can also puree them with cream and a little grated nutmeg

Anyway hope this is of help to some....I am Cher in the UK right down the
bottom of the map in the county of Wiltshire, England..where I guess we do
some weird things with our veggies..lol. I love cooking, and am going nuts
cos my pasta machine has broken after years....but have just ordered a new
one.

Cheers......Cher

<[email hidden]> wrote in message
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Quoted message said:

Last night I had my first ever parsnips. They were roasted with
squash, zuch., carrots, and garlic.

I loved 'em. The texture reminded me of potatoes.

I'm doing the Weight Watchers thing, and I wondered how beef stew
would be if the potatoes were replaced with parsnips.

What do you think?

In rec.food.cooking said:

Last night I had my first ever parsnips. They were roasted with
squash, zuch., carrots, and garlic.

Quoted message said:

I loved 'em. The texture reminded me of potatoes.

Quoted message said:

I'm doing the Weight Watchers thing, and I wondered how beef stew
would be if the potatoes were replaced with parsnips.

Quoted message said:

What do you think?

I think that a beef stew without parsnips is incomplete.

--
In the councils of government, we must guard against the
acquisition of unwarranted influence, whether sought or unsought,
by the military-industrial complex. The potential for the
disastrous rise of misplaced power exists and will persist.
-- Dwight David Eisenhower

Quoted message said:

In rec.food.cooking said:

Last night I had my first ever parsnips. They were roasted with
squash, zuch., carrots, and garlic.
I loved 'em. The texture reminded me of potatoes.
I'm doing the Weight Watchers thing, and I wondered how beef stew
would be if the potatoes were replaced with parsnips.
What do you think?

I think that a beef stew without parsnips is incomplete.

I'm still experimenting with parsnips. I think alot depends on their
freshness. BTW, the last time I cooked them, I added with carrots and
they got overcooked. They seem to need about the same cooking time as
celery or a little more.
Edrena

"jmcquown" wrote

Quoted message said:

Ed Grabau and Pam Jacoby said:

<Mitchwrote ...

Quoted message said:

Last night I had my first ever parsnips. They were roasted with
squash, zuch., carrots, and garlic.

I loved 'em. The texture reminded me of potatoes.

I'm doing the Weight Watchers thing, and I wondered how beef stew
would be if the potatoes were replaced with parsnips.

What do you think?

This thread reminds me of more than a few trips through the checkout
at the grocery store.

Clerk: What are those things?
Me: That's parsnip, that's turnip, and that's rutabaga.
Clerk: Ewww, what do you use them for?
Me: Soup.
Clerk: You make soup---really? Why do you wreck it with that stuff?

Pam

It's amazing how the clerks don't know what stuff is. I had to explain
acorn squash. To give her credit, she did know what a butternut squash
was.
Well DUH, there was a big label on it 😉

Jill

Heh, I became part of an impromptu training session on a day that I did a
particularly large raid on the produce section. When I pulled up at the
checkout, the clerk called to the woman behind her who was practicing at a
closed aisle. My clerk than began, "This is ..., this is ...

I just smiled, and thanked her when we were all through the session.

Pam