Chicken stock?

In article <[email hidden]>,

sf said:

aem said:

Katra said:

To be honest, I've never eaten a parsnip in my entire life... ;-)
Guess I ought to pick one up and try it!

Nah, you'd don't need to try it. Just think "turnip lite." If you
like turnips, you'll like parsnips, and if you don't, you won't.

Really? I think parsnips have a "bite" to them and impart a distinct
flavor when put into soup... but I've never eaten them raw or boiled,
just roasted and in soups.

Turnips are blander to me... don't people combine them with potatoes
and mash?

My mom used to mix carrots and turnips and mash...
I _detested_ them as a kid and that might be why I don't buy turnips
now. <G>

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

Quoted message said:

,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dll?ViewSellersOtherItems&include=0&userid=katra

In article <[email hidden]>,

sf said:

Katra said:

To be honest, I've never eaten a parsnip in my entire life... ;-)
Guess I ought to pick one up and try it!

How would anyone recommend a preparation method for someone that's never
eaten them before???

For someone who has never used them before, put them (and turnips)
into hearty soups. They make a huge difference!

Like Dave, I've roasted them too... I use them in a melange of winter
vegetables.

Well, one more veggie to try! <G>
Only in small amounts tho'. I looked them up and they are NOT low carb!

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

Quoted message said:

,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dll?ViewSellersOtherItems&include=0&userid=katra

In article <[email hidden]>,

Ed Grabau and Pam Jacoby' pjjehg @frontiernet.net said:

"Katra" wrote

Quoted message said:

To be honest, I've never eaten a parsnip in my entire life... ;-)
Guess I ought to pick one up and try it!

How would anyone recommend a preparation method for someone that's never
eaten them before???

--
K.

Sprout the Mung Bean to reply...

I really enjoy parsnips plus turnips and rutabaga in chicken soup. My
brother and SIL cook them with potatoes for mashing.

BTW, raw rutabaga is quite good and sweet (it can get slightly bitter when
cooked). I like to use it when putting together a plate of veggies and dip.

Pam

What is the carb content?
--
K.

On Mon 04 Apr 2005 09:13:57p, Katra wrote in rec.food.cooking:

Quoted message said:

In article <[email hidden]>,

sf said:

Katra said:

To be honest, I've never eaten a parsnip in my entire life... ;-)
Guess I ought to pick one up and try it!

How would anyone recommend a preparation method for someone that's
never eaten them before???

For someone who has never used them before, put them (and turnips)
into hearty soups. They make a huge difference!

Like Dave, I've roasted them too... I use them in a melange of winter
vegetables.

Well, one more veggie to try! <G>
Only in small amounts tho'. I looked them up and they are NOT low carb!

I like parsnips any way but boiled. They're a nice addition to potroast,
stews, and soups. Also delicious glazed or candied.

I like turnips but prefer white ternips cooked with greens. I especially
like rutabaga cooked 'til very tender, mashed coarsley, cooked again on low
to eliminate more moisture, then seasoned with bacon fat, salt, and pepper.

I have never liked combinations of mashed root vegetables, although I like
all of them individually.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

In article <[email hidden]>,

Wayne Boatwright said:

On Mon 04 Apr 2005 09:13:57p, Katra wrote in rec.food.cooking:

Quoted message said:

In article <[email hidden]>,

sf said:

On Sun, 03 Apr 2005 16:49:55 -0500, Katra
<[email hidden]> wrote:

> To be honest, I've never eaten a parsnip in my entire life... ;-)
> Guess I ought to pick one up and try it!
>
> How would anyone recommend a preparation method for someone that's
> never eaten them before???

For someone who has never used them before, put them (and turnips)
into hearty soups. They make a huge difference!

Like Dave, I've roasted them too... I use them in a melange of winter
vegetables.

Well, one more veggie to try! <G>
Only in small amounts tho'. I looked them up and they are NOT low carb!

I like parsnips any way but boiled. They're a nice addition to potroast,
stews, and soups. Also delicious glazed or candied.

I like turnips but prefer white ternips cooked with greens. I especially
like rutabaga cooked 'til very tender, mashed coarsley, cooked again on low
to eliminate more moisture, then seasoned with bacon fat, salt, and pepper.

I have never liked combinations of mashed root vegetables, although I like
all of them individually.

--
Wayne Boatwright

Ever had Jicima? :-)

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

Quoted message said:

,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dll?ViewSellersOtherItems&include=0&userid=katra

On Tue 05 Apr 2005 04:10:43a, Katra wrote in rec.food.cooking:

Quoted message said:

In article <[email hidden]>,

Wayne Boatwright said:

On Mon 04 Apr 2005 09:13:57p, Katra wrote in rec.food.cooking:

Quoted message said:

In article <[email hidden]>, sf
<[email hidden]> wrote:

> On Sun, 03 Apr 2005 16:49:55 -0500, Katra
> <[email hidden]> wrote:
>
> > To be honest, I've never eaten a parsnip in my entire life... ;-)
> > Guess I ought to pick one up and try it!
> >
> > How would anyone recommend a preparation method for someone
> > that's never eaten them before???
>
> For someone who has never used them before, put them (and turnips)
> into hearty soups. They make a huge difference!
>
> Like Dave, I've roasted them too... I use them in a melange of
> winter vegetables.

Well, one more veggie to try! <G>
Only in small amounts tho'. I looked them up and they are NOT low
carb!

I like parsnips any way but boiled. They're a nice addition to
potroast, stews, and soups. Also delicious glazed or candied.

I like turnips but prefer white ternips cooked with greens. I
especially like rutabaga cooked 'til very tender, mashed coarsley,
cooked again on low to eliminate more moisture, then seasoned with
bacon fat, salt, and pepper.

I have never liked combinations of mashed root vegetables, although I
like all of them individually.

--
Wayne Boatwright

Ever had Jicima? :-)

Yes, I like it, especially sliced thin for veggie platters/dips.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

In article <[email hidden]>,

Wayne Boatwright said:

On Tue 05 Apr 2005 04:10:43a, Katra wrote in rec.food.cooking:

Quoted message said:

In article <[email hidden]>,

Wayne Boatwright said:

On Mon 04 Apr 2005 09:13:57p, Katra wrote in rec.food.cooking:

> In article <[email hidden]>, sf
> <[email hidden]> wrote:
>
>> On Sun, 03 Apr 2005 16:49:55 -0500, Katra
>> <[email hidden]> wrote:
>>
>> > To be honest, I've never eaten a parsnip in my entire life... ;-)
>> > Guess I ought to pick one up and try it!
>> >
>> > How would anyone recommend a preparation method for someone
>> > that's never eaten them before???
>>
>> For someone who has never used them before, put them (and turnips)
>> into hearty soups. They make a huge difference!
>>
>> Like Dave, I've roasted them too... I use them in a melange of
>> winter vegetables.
>
> Well, one more veggie to try! <G>
> Only in small amounts tho'. I looked them up and they are NOT low
> carb!

I like parsnips any way but boiled. They're a nice addition to
potroast, stews, and soups. Also delicious glazed or candied.

I like turnips but prefer white ternips cooked with greens. I
especially like rutabaga cooked 'til very tender, mashed coarsley,
cooked again on low to eliminate more moisture, then seasoned with
bacon fat, salt, and pepper.

I have never liked combinations of mashed root vegetables, although I
like all of them individually.

--
Wayne Boatwright

Ever had Jicima? :-)

Yes, I like it, especially sliced thin for veggie platters/dips.

--
Wayne Boatwright

mmmm... I've only tried it a couple of times raw, but that WOULD make a
good addition to the dip trays I sometimes make for dad's brunch!
Thanks for that idea!

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

Quoted message said:

,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dll?ViewSellersOtherItems&include=0&userid=katra

Katra said:

mmmm... I've only tried it a couple of times raw, but that WOULD make

a

Quoted message said:

good addition to the dip trays I sometimes make for dad's brunch!
Thanks for that idea!

--
K.

Jicama is a staple on our veggie trays. 😉

Another thing I like to do is lightly steam some asparagus tips (3-4
inches) and put them on the veggie tray as well.

Ok, now I'm hungry...LOL...

-L.

In article <[email hidden]>,

-L. said:

Katra said:

mmmm... I've only tried it a couple of times raw, but that WOULD make

a

Quoted message said:

good addition to the dip trays I sometimes make for dad's brunch!
Thanks for that idea!

--
K.

Jicama is a staple on our veggie trays. 😉

Another thing I like to do is lightly steam some asparagus tips (3-4
inches) and put them on the veggie tray as well.

Oh yes! :-)
"Baby" carrots too, and some lightly steamed scallions.

Quoted message said:

Ok, now I'm hungry...LOL...

I'm getting there. <G>

Quoted message said:

-L.

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

Quoted message said:

,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dll?ViewSellersOtherItems&include=0&userid=katra

In article <[email hidden]>,

Katra said:

Steamed radishes are very, VERY good in soups, stir fry's and even on
dip platters.

My MIL uses radishes in her pot roast, they are very tasty.

Regards,
Ranee

--
Remove Do Not and Spam to email

"She seeks wool and flax, and works with willing hands." Prov 31:13

See my Blog at: http://arabianknits.blogspot.com/

In article <[email hidden]>, Wayne Boatwright

Quoted message said:

I have never liked combinations of mashed root vegetables, although I
like all of them individually.

What about in things like colcannon? I made something called Dublin
Colcannon for St. Patrick's day, mashed parsnips and mashed potatoes,
with cooked kale, scallions, milk and butter, salt and pepper. It was
eaten up quite quickly at our potluck, and that was with another dish of
regular mashed potatoes there as well. 🙂 Amira also liked it for
lunch the next day, great baby food.

Regards,
Ranee

--
Remove Do Not and Spam to email

"She seeks wool and flax, and works with willing hands." Prov 31:13

See my Blog at: http://arabianknits.blogspot.com/

On Tue 05 Apr 2005 11:41:07a, Ranee Mueller wrote in rec.food.cooking:

Quoted message said:

In article <[email hidden]>, Wayne Boatwright

Quoted message said:

I have never liked combinations of mashed root vegetables, although I
like all of them individually.

What about in things like colcannon? I made something called Dublin
Colcannon for St. Patrick's day, mashed parsnips and mashed potatoes,
with cooked kale, scallions, milk and butter, salt and pepper. It was
eaten up quite quickly at our potluck, and that was with another dish of
regular mashed potatoes there as well. 🙂 Amira also liked it for
lunch the next day, great baby food.

Regards,
Ranee

I love colcannon, but made only with mashed potatoes and either cabbage or
kale, along with the scallions or onions, milk, butter, etc. It's hard for
me to describe, but I just don't care for the density/texture difference
when other mashed vegetables are added to mashed potatoes, even though I
like them separately. Guess it's just me. <sigh> My favorite way with
mashed parsnips are parship fritters.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Katra replied to Wayne:

Quoted message said:

Quoted message said:

I have never liked combinations of mashed root vegetables, although I
like all of them individually.

Ever had Jicima? :-)

I've never had *cooked* jicama, but I remember intending to ask Bob Pastorio
about it; he posted that he'd roasted jicama (along with potatoes, squash,
onions, and peppers) as part of his Thanksgiving dinner last year. Hey Bob,
what's roasted jicama like?

Bob

"Katra" wrote

Quoted message said:

Ed Grabau and Pam Jacoby said:

"Katra" wrote

Quoted message said:

To be honest, I've never eaten a parsnip in my entire life... ;-)
Guess I ought to pick one up and try it!

How would anyone recommend a preparation method for someone that's
never
eaten them before???

--
K.

Sprout the Mung Bean to reply...

I really enjoy parsnips plus turnips and rutabaga in chicken soup. My
brother and SIL cook them with potatoes for mashing.

BTW, raw rutabaga is quite good and sweet (it can get slightly bitter
when
cooked). I like to use it when putting together a plate of veggies and
dip.

Pam

What is the carb content?
--
K.

Heh, I have absolutely no idea as that's not my thing. I assume you're
referring to rutabaga. It shouldn't be all that much different than
parsnips.

Pam

"Dog3" <uhoh@ajfl;ajklsd;ajlds.nutz> wrote

Quoted message said:

Katra <[email hidden]> wrote

Quoted message said:

Quoted message said:

Ever had Jicima? :-)

Quoted message said:

Oh yes. It's terrific.

Save your money, just eat raw potato. Easier to chop, too.

(smile) nancy

Nancy Young said:

"Dog3" <uhoh@ajfl;ajklsd;ajlds.nutz> wrote

Quoted message said:

Katra <[email hidden]> wrote

Quoted message said:

Quoted message said:

Ever had Jicima? :-)

Quoted message said:

Oh yes. It's terrific.

Save your money, just eat raw potato. Easier to chop, too.

(smile) nancy

Absolutely, and jicama does nothing for butter and sour cream.

Sheldon

Wayne Boatwright said:

Yes, I like it, especially sliced thin for veggie platters/dips.

Really? Why? it might be crunchy, but it's tasteless.

"We must not let our rulers load us with perpetual debt. We must make our election between economy and liberty or profusion and servitude"

"If we run into such debt, as that we must be taxed in our meat and in our drink, in our necessaries and our comforts, in our labors and our amusements, for our calling and our creeds...we [will] have no time to think, no means of calling our miss-managers to account but be glad to obtain subsistence by hiring ourselves to rivet their chains on the necks of our fellow-sufferers. And this is the tendency of all human governments. A departure from principle in one instance becomes a precedent for another till the bulk of society is reduced to be mere automatons of misery.

"And the fore-horse of this frightful team is public debt. Taxation follows that and in its train wretchedness and oppression." - Thomas Jefferson - Author of The Declaration of Independence, Founding Father and Third U.S. President

On Tue 05 Apr 2005 10:28:18p, sf wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Tue 05 Apr 2005 09:36:23p, sf wrote in rec.food.cooking:

Quoted message said:

On 5 Apr 2005 13:37:44 +0200, Wayne Boatwright
<[email hidden]> wrote:

>
> Yes, I like it, especially sliced thin for veggie platters/dips.

Really? Why? it might be crunchy, but it's tasteless.

But the dip isn't tasteless, and the texture is great! <g>

🙂 You understand! That's my point, it's so tasteless, you might as
well use your finger (or a spoon) to scoop the dip into your mouth.

Yes, I do understand. I suppose, along with all the other more flavorful
veggies that might be on the platter, that I don't mind trading the
blandness for the texture.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

In article <[email hidden]>,

Nancy Young said:

"Dog3" <uhoh@ajfl;ajklsd;ajlds.nutz> wrote

Quoted message said:

Katra <[email hidden]> wrote

Quoted message said:

Quoted message said:

Ever had Jicima? :-)

Quoted message said:

Oh yes. It's terrific.

Save your money, just eat raw potato. Easier to chop, too.

(smile) nancy

Aghh!!! ;-D

Jicima is sweeter and lighter raw......

At least the Jicima I've tried has been?
--
K.

Katra said:

Nancy Young said:

Dog3' .nutz said:

Katra wrote:

Quoted message said:

> Ever had Jicima? :-)

Quoted message said:

Oh yes. It's terrific.

Save your money, just eat raw potato. Easier to chop, too.

(smile) nancy

Aghh!!! ;-D

Jicima is sweeter and lighter raw......

At least the Jicima I've tried// has been?

"has been"... the jicima you tried "has been" *where*... you do realize
jicama requires a much more ample accomodation from parsnip. hehe

Sheldon