Mashed Cauliflower!
 

On Sat, 22 Jan 2011 09:01:24 -0500, "James Silverton"
> wrote:

> Chemiker wrote on Fri, 21 Jan 2011 21:44:20 -0600:

>I had to look up chicharones and the fat intake from pork chops covered
>with crisp pork rinds appalls me, but they sound good!
>
>The Panko will lose its original crispness but it returns on cooking.
>Admittedly, Panko will lose its original texture if it is not cooked.
>This is something that a local sushi bar discovered when it used toasted
>Panko on the outside of rolls and found that they were only good for a
>few minutes.

I think you hit on something. The chicharrones used as breading
contain about zip carbs, while the panko is about 100% starch. While
they may cook similarly, there's no carbs in the pork skins to absorb
water and become soggy. I don't remember C-breaded chops ever becoming
soggy. Fry at a decent heat, drain on paper towel, and to table.

Alex

Mashed Cauliflower!
 

On 1/21/2011 12:29 AM, sf wrote:
>
> Am I the only person (except Om, of course) who has made it?
>
> Mashed doesn't mean "pureed" so don't think of it like you'd think of
> mashed potato, but - OMG, it's great!
>
>
>
>
>
>
>
>
All this talk about cauliflower has me craving it. I'm making Roasted
Cauliflower Soup posted by I think Jill here some time ago.

Root veggies and low carbing (was Mashed Cauliflower!)
 

Omelet wrote:
> Being a root vegetable tho', I have to wonder if there is any
> advantage to eating those vs. spuds, which are far cheaper and always
> tasty. Same for Parsnips?
>
> I've yet to ever try a parsnip or a rutabaga.

Roasted parsnips are delicious, but not low glycemic.

Mashed rutabaga is also great, and it is less glycemic than potatoes. There
is a dish I like to serve at Thanksgiving called "himmel und erde" which is
a puree of rutabga, potato, caramelized onion and apple, and a little beef
broth. This year I made it without the potato and beef broth to lower the
carbs and accomodate the vegetarians, and it was still delicious.

Root veggies and low carbing (was Mashed Cauliflower!)
 

On 1/23/2011 8:09 AM, Omelet wrote:
> In >,
> > wrote:
>
>> Omelet wrote:
>>> Being a root vegetable tho', I have to wonder if there is any
>>> advantage to eating those vs. spuds, which are far cheaper and always
>>> tasty. Same for Parsnips?
>>>
>>> I've yet to ever try a parsnip or a rutabaga.
>>
>> Roasted parsnips are delicious, but not low glycemic.
>
> So not worth the effort.
>>
>> Mashed rutabaga is also great, and it is less glycemic than potatoes. There
>> is a dish I like to serve at Thanksgiving called "himmel und erde" which is
>> a puree of rutabga, potato, caramelized onion and apple, and a little beef
>> broth. This year I made it without the potato and beef broth to lower the
>> carbs and accomodate the vegetarians, and it was still delicious.
>
> So do you recommend just pure Rutabaga?

I do. I peel and cube then boil. Often I don't even bother mashing.

>
> I'll have to google for them as I'm not even sure I can purchase them in
> my area...

They seem to be making a comeback here in recent years. Stores now have
piles of them.

>
> I do buy a lot of carrots for dad as he loves them steamed and plain and
> they are inexpensive. I eat some now and then as I like them and they
> are an excellent nutritional investment, as are sweet potatoes. Those
> are $.45 per lb. this week. :-)

Root veggies and low carbing (was Mashed Cauliflower!)
 

On 1/23/2011 5:00 AM, Omelet wrote:
> In raweb.com>,
> Janet > wrote:
>
>> On 1/21/2011 2:07 PM, Doug Freyburger wrote:
>>> Lucille wrote:
>>>>
>>>> I also like mashed parsnips fixed like mashed potaotes.
>>>
>>> Pretty much any veggie you like will work okay mashed. Most of the root
>>> veggies are great mashed. Parsnips are one of my dislikes so I'll trade
>>> you my mashed parsnips for your mashed rutabagas. Mashed rutabagas with
>>> turkey gravy, yum.
>>
>>
>> Have you ever roasted parsnips? They are particularly yummy that way
>> even if you don't like them any other way.
>>
>> I have just discovered canned diced rutabagas which are rutabagas and
>> water. I heat them up, drain them well and mash them with butter and a
>> bit of cream, salt& pepper. I think they are delicious.
>
> Being a root vegetable tho', I have to wonder if there is any advantage
> to eating those vs. spuds, which are far cheaper and always tasty.
> Same for Parsnips?

Lower carbohydrate count. We have to watch carbs here pretty carefully.
DH is diabetic.
>
> I've yet to ever try a parsnip or a rutabaga.
>
> There are always new things to try...<g>
>
> Yucca root (and Taro) are my current fascination with new foods.


--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Root veggies and low carbing (was Mashed Cauliflower!)
 

On 1/23/2011 2:01 PM, Omelet wrote:
> In raweb.com>,
> Janet > wrote:
>
>> On 1/23/2011 5:00 AM, Omelet wrote:
>>> In raweb.com>,
>>> Janet > wrote:
>>>
>>>> On 1/21/2011 2:07 PM, Doug Freyburger wrote:
>>>>> Lucille wrote:
>>>>>>
>>>>>> I also like mashed parsnips fixed like mashed potaotes.
>>>>>
>>>>> Pretty much any veggie you like will work okay mashed. Most of the root
>>>>> veggies are great mashed. Parsnips are one of my dislikes so I'll trade
>>>>> you my mashed parsnips for your mashed rutabagas. Mashed rutabagas with
>>>>> turkey gravy, yum.
>>>>
>>>>
>>>> Have you ever roasted parsnips? They are particularly yummy that way
>>>> even if you don't like them any other way.
>>>>
>>>> I have just discovered canned diced rutabagas which are rutabagas and
>>>> water. I heat them up, drain them well and mash them with butter and a
>>>> bit of cream, salt& pepper. I think they are delicious.
>>>
>>> Being a root vegetable tho', I have to wonder if there is any advantage
>>> to eating those vs. spuds, which are far cheaper and always tasty.
>>> Same for Parsnips?
>>
>> Lower carbohydrate count. We have to watch carbs here pretty carefully.
>> DH is diabetic.
>
> I presume you are talking about rutabaga. I did google parsnips and saw
> they were anything but low carb.

I was referring to rutabagas. Parsnips aren't low carb. Roasted parsnip
has a big flavor punch, IMO, so a little goes a long way in a roasted
vegetable melange.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Root veggies and low carbing (was Mashed Cauliflower!)
 

On Sun, 23 Jan 2011 15:01:01 -0600, Omelet >
wrote:

>In article om>,
> Janet Wilder > wrote:
>
>> On 1/23/2011 2:01 PM, Omelet wrote:
>> > In raweb.com>,
>> > Janet > wrote:
>> >
>> >> On 1/23/2011 5:00 AM, Omelet wrote:
>> >>> In raweb.com>,
>> >>> Janet > wrote:
>> >>>
>> >>>> On 1/21/2011 2:07 PM, Doug Freyburger wrote:
>> >>>>> Lucille wrote:
>> >>>>>>
>> >>>>>> I also like mashed parsnips fixed like mashed potaotes.
>> >>>>>
>> >>>>> Pretty much any veggie you like will work okay mashed. Most of the root
>> >>>>> veggies are great mashed. Parsnips are one of my dislikes so I'll trade
>> >>>>> you my mashed parsnips for your mashed rutabagas. Mashed rutabagas with
>> >>>>> turkey gravy, yum.
>> >>>>
>> >>>>
>> >>>> Have you ever roasted parsnips? They are particularly yummy that way
>> >>>> even if you don't like them any other way.
>> >>>>
>> >>>> I have just discovered canned diced rutabagas which are rutabagas and
>> >>>> water. I heat them up, drain them well and mash them with butter and a
>> >>>> bit of cream, salt& pepper. I think they are delicious.
>> >>>
>> >>> Being a root vegetable tho', I have to wonder if there is any advantage
>> >>> to eating those vs. spuds, which are far cheaper and always tasty.
>> >>> Same for Parsnips?
>> >>
>> >> Lower carbohydrate count. We have to watch carbs here pretty carefully.
>> >> DH is diabetic.
>> >
>> > I presume you are talking about rutabaga. I did google parsnips and saw
>> > they were anything but low carb.
>>
>> I was referring to rutabagas. Parsnips aren't low carb. Roasted parsnip
>> has a big flavor punch, IMO, so a little goes a long way in a roasted
>> vegetable melange.
>
>Ah! Got it, thanks. :-)
>
>Honestly, I've never had a Rutabaga in my entire life, and I'm 48. B-day
>is in April. <g>
>
>And I am always looking to expand my horizons in low carb veggies...

I much prefer rutabaga raw, cut into sticks goes great on a crudite
tray with sour cream dip (clam, onion, blue cheese, horseradish,
whatever). I even like slices of rutabaga plain with just a little
kosher salt... good diet food... I used to keep a pared rutabaga in
the fridge at my work lunch room, when asked I'd tell them it's a
wedge of Gleason's Facciamara's Mazzaroni cheese. To the moon, Om, to
the moon! LOL

I like parsnip as a flavoring herb for chicken stock, but after giving
its all I toss it... I hate the texture... parsnip is typically
included in a package of soup greens.

Root veggies and low carbing (was Mashed Cauliflower!)
 

Omelet wrote:


> So do you recommend just pure Rutabaga?

Well, I like it. My sister loves it, some people just find it okay.

It also makes a good cream soup (with apple and onion :) ).

Root veggies and low carbing (was Mashed Cauliflower!)
 

Omelet wrote on Sun, 23 Jan 2011 14:00:33 -0600:

>> On 1/23/2011 8:09 AM, Omelet wrote:
> >> In >,
> >> > wrote:
> >>
> >>> Omelet wrote:
> >>>> Being a root vegetable tho', I have to wonder if there is
> >>>> any advantage to eating those vs. spuds, which are far
> >>>> cheaper and always tasty. Same for Parsnips?
> >>>>
> >>>> I've yet to ever try a parsnip or a rutabaga.
> >>>
> >>> Roasted parsnips are delicious, but not low glycemic.
> >>
> >> So not worth the effort.
> >>>
> >>> Mashed rutabaga is also great, and it is less glycemic
> >>> than potatoes. There is a dish I like to serve at
> >>> Thanksgiving called "himmel und erde" which is a puree of
> >>> rutabga, potato, caramelized onion and apple, and a little
> >>> beef broth. This year I made it without the potato and
> >>> beef broth to lower the carbs and accomodate the
> >>> vegetarians, and it was still delicious.
> >>
> >> So do you recommend just pure Rutabaga?
>>
>> I do. I peel and cube then boil. Often I don't even bother
>> mashing.
>>
> >> I'll have to google for them as I'm not even sure I can
> >> purchase them in my area...
>>
>> They seem to be making a comeback here in recent years.
>> Stores now have piles of them.

> Thanks! I'm always looking for new adventures in veggies so
> will have to take a serious look at them. :-) Still have not
> tried yucca even tho' they are widely available here.

Rootabaga (or however the damn things are spelled) are something that I
hated mashed as a kid and I still think the same many years later.
Strangely. I quite like uncooked slices.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Root veggies and low carbing (was Mashed Cauliflower!)
 

"Omelet" > wrote in message
...
> In article om>,
> Janet Wilder > wrote:
>
>> On 1/21/2011 2:07 PM, Doug Freyburger wrote:
>> > Lucille wrote:
>> >>
>> >> I also like mashed parsnips fixed like mashed potaotes.
>> >
>> > Pretty much any veggie you like will work okay mashed. Most of the
>> > root
>> > veggies are great mashed. Parsnips are one of my dislikes so I'll
>> > trade
>> > you my mashed parsnips for your mashed rutabagas. Mashed rutabagas
>> > with
>> > turkey gravy, yum.
>>
>>
>> Have you ever roasted parsnips? They are particularly yummy that way
>> even if you don't like them any other way.
>>
>> I have just discovered canned diced rutabagas which are rutabagas and
>> water. I heat them up, drain them well and mash them with butter and a
>> bit of cream, salt & pepper. I think they are delicious.
>
> Being a root vegetable tho', I have to wonder if there is any advantage
> to eating those vs. spuds, which are far cheaper and always tasty.
> Same for Parsnips?
>
> I've yet to ever try a parsnip or a rutabaga.
>
> There are always new things to try... <g>
>
> Yucca root (and Taro) are my current fascination with new foods.

I don't think parsnips are low carb. At any rate they give me a blood sugar
spike.

Mashed Cauliflower!
 

On Fri, 21 Jan 2011 10:10:26 -0800, sf > wrote:

>On Fri, 21 Jan 2011 09:32:54 -0800, "Paul M. Cook" >
>wrote:
>
>> Also, a little cream cheese makes them richer and tastier.
>
>Aha, so cream cheese is the "dirty" little secret to making them
>creamy! <scribbling that one down too>

Steam the cauliflower and put 2-3 cloves of garlic in the steamer
along with it.

When done, mash with some cream cheese and (secret ingredient #1) a
packet of chicken flavored OXO powder. Then stir in (secret ingredient
#2) some carmelized diced onion.

Delish.

Jo Anne

Mashed Cauliflower!
 

On Sun, 23 Jan 2011 20:27:01 -0500, Jo Anne >
wrote:

> Then stir in (secret ingredient #2) some carmelized diced onion.

I'm making more and more recipes with caramelized onion these days!
Mujaddara is cooking as we speak (made with brown rice, not white).

--

Today's mighty oak is just yesterday's nut that held its ground.

Root veggies and low carbing (was Mashed Cauliflower!)
 

Omelet wrote:
>
> Honestly, I've never had a Rutabaga in my entire life, and I'm 48. B-day
> is in April. <g>

If you like white turnips you'll like yellowish rutties. They have a
similar flavor but more of it. Like duck to goose or lamb to goat or
onion to shallot.

> And I am always looking to expand my horizons in low carb veggies...

Rutties have twice the carbs of white turnip. White turnip is pretty
low among root veggies.

Root veggies and low carbing (was Mashed Cauliflower!)
 

"Omelet" > wrote in message
...

> Haven't eaten a turnip since I was a child. ;-) Might be about time to
> give them another go.

I find white turnips disgusting! Even a little can flavour the whole
dish:( I will stick with swede/rutabaga:)
--
--
https://www.shop.helpforheroes.org.uk/

Root veggies and low carbing (was Mashed Cauliflower!)
 

"Omelet" wrote in message
>
> Haven't eaten a turnip since I was a child. ;-) Might be about time to
> give them another go.

I like all kinds of turnips. But I only like them raw, I think cooked
turnips are pretty disgusting texturewise and cooking changes the
flavor too and not for the better. I will always attempt to eat
veggies raw rather than cooked. I have a lovely fennel bulb imported
from Brooklyn in the fridge waiting for my lunch... just needs a bit
of kosher salt... cooking destroys it. A big goody bag arrived
yesterday, cheeses, breads, pepperonis... I'm eyeing an artisan olive
loaf, picked it up and from it's heft I just know it will never make
it to the weight watchers list... I figure the raw fennel will
neutralize the calories... I won't even factor in the cheese and
pepperoni. LOL