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Parsnips and Turnips  This thread currently has 627 views. Print Print Thread
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amontgomery1978
Friday, January 4, 2008, 5:40am Report to Moderator Report to Moderator
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I just got my first batch of parsnips and turnips to try (YAY ME for being adventurous). I am armed with a wonderful looking recipe from the recipebase and am looking forward to making it tomorrow.

As I read through the recipes, I began to wonder. When I am adapting recipes, can I substitute either parsnip or turnip for white potato in any recipe? Or does the flavor of each not allow for that (remember I have not yet eaten either one, though they are at home ready to be souped). Any special considerations for their preparation as opposed to other root veggies? Any favorite way to fix em?

Thanks all.
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Lola
Friday, January 4, 2008, 6:15am Report to Moderator Report to Moderator

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have you thought of trying out the genotype book guidelines and finding out your genotype first, as well as taking your secretor test, to finetune your dietary choices?


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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vandelam
Friday, January 4, 2008, 6:19am Report to Moderator Report to Moderator

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I'm not much of a turnip man but there is nothing more delicious than roasted parsnips. Oh yeah!!!!!
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Henriette Bsec
Friday, January 4, 2008, 8:40am Report to Moderator Report to Moderator

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Roasted are parnips wonderful
boiled parsnips smell pretty but taste okayish but roast them and you are in heaven


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Mitchie
Friday, January 4, 2008, 10:58am Report to Moderator Report to Moderator

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I tried roasted turnips last week and I thought they had a mild cabbage flavor and aroma.  They were quite good but I don't see them as a direct substitute (taste-wise) for potatoes.

I also have tried boiled parsnips and they were also good but you need quite a few to make a decent amount.  I cooked a one pound bag then mashed with an electric mixer and they seemed to shrink the longer I mixed.  Might be better done with a hand masher.  Yummy with some ghee.  I would say these would be a better potato substitute.


Mitchie  
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koahiatamadl
Friday, January 4, 2008, 12:52pm Report to Moderator Report to Moderator

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Turnips do remind me of cabbage a bit so I would certainly not substitute for white potato one for one.  I'd mix them with say parsnips or other root veg.  

Both are very nice in stews.  

I absolutely love roast parsnips - just drizzle with olive oil and bake in moderately hot oven until slightly brown or until soft.  If the oven is too hot they'll burn before they are soft.  
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Drea
Friday, January 4, 2008, 3:58pm Report to Moderator Report to Moderator

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I just recently became a fan of parsnips, and as a Warrior, I find I must give them up for the time being.   Turnips don't show up on either list, which makes them a neutral. Not that I've been able to find them for some time, but jerusalem artichokes (aka sun chokes) are also now a toxin for Warriors, but they work as a potato substitute, too.


It is not my responsibility to convince anyone of anything.
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amontgomery1978
Saturday, January 5, 2008, 12:28am Report to Moderator Report to Moderator
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Quoted from Lola
have you thought of trying out the genotype book guidelines and finding out your genotype first, as well as taking your secretor test, to fine tune your dietary choices?


No, Sweet Lola, I haven't. And I'm not in any hurry to. I know that's probably anathema, but one step at a time . Thanks for the advice, my dear. I will get there. I just found my feet on BTD, so want to be on solid ground here before I jump to next step. Yes, I will get secretor test done soon, though. That's been on the list a while. Honestly, I'm a little afraid of changing to something new yet since it took me so long to get this far. Thanks though. I promise I'm listening. (You know my opinion on your advice... Muy Bueno. I'm a slow learner, but I do learn. Promise )


Back to the parsnips, etc:

So what I'm hearing is that parsnips are better than turnips and roasted is better than anything else. Got it.

Thanks Guys!! This is why you rock!!
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Ribbit
Saturday, January 5, 2008, 3:29am Report to Moderator Report to Moderator

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Turnips just flat-out aren't much good by themselves.  And that's coming from a born-n-raised southerner who ate them all my life.  My granddaddy would have a heart attack all over again if he heard me say that. We ate them with apple cider vinegar sprinkled on them, as kids, but that's out now.  *sigh* They just aren't good plain.  

That being said, if you're going to eat them (and I do, often), they need to be in something.  They're edible cooked with turnip greens, if you chop them up fine.  If you peel them and stick them in a crock pot with some turkey thighs, and let them cook to death, they almost taste like potatoes because they lose their bitterness.

Thanks for the parsnip-roasting idea, everybody.  I've been chopping them up in soup, to hide them, but if there's a way to make them shine, I'll try it!  Do you peel them and slice them up?  Do you leave them whole and then dig out the insides to eat them, like sweet potatoes?  


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

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Don
Saturday, January 5, 2008, 3:36am Report to Moderator Report to Moderator

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I love sliced steamed parsnips served with lot of olive oil and maybe a little sea salt.


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Drea
Saturday, January 5, 2008, 3:36am Report to Moderator Report to Moderator

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I'm a big fan of mashed turnips. I steam them in water until soft, then put them into the food processor with lots of fresh garlic, ghee, and a dash of soy/rice milk, and some sea salt. I haven't had mashed potatoes in years, so this is an acceptable replacement. I also really like roasted turnips.


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Gumby
Sunday, January 6, 2008, 5:30am Report to Moderator Report to Moderator

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My method for getting turnips/rutabagas (only rutabagas now! ) down the hatch is to boil them and mash them with carrots.  They taste very good that way, and much less...ummm...turnipey lol.  That or in soups.  


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amontgomery1978
Sunday, January 6, 2008, 7:39am Report to Moderator Report to Moderator
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ok I made two root vegetable stews from typebase that smelled a LOT better than they tasted. However, I blame the cook, not the recipe. I cooked them too long b/c I fell asleep while they were cooking (OOPS! Dang night shift work...). They weren't BAD, just....meh. All the flavors cooked in when they became mushy. So, the jury is still out on them . I used the crockpot and sometimes making stew in the crockpot requires some experience and finesse on the cooking time...I overestimated it. Will try again! So root veggies at this point are....okay, I guess.
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koahiatamadl
Sunday, January 6, 2008, 11:43am Report to Moderator Report to Moderator

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Quoted from Ribbit

Thanks for the parsnip-roasting idea, everybody.  I've been chopping them up in soup, to hide them, but if there's a way to make them shine, I'll try it!  Do you peel them and slice them up?  Do you leave them whole and then dig out the insides to eat them, like sweet potatoes?  


I peel them and cut them into sticks - about the length of half/third of a parsnip and in terms of thickness about a quarter to a sixths. The sticks look a bit like mini parsnips...I also like to glaze them in a bit of honey which is extra nice but they taste lovely and sweet just from baking so that's me indulging
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drgnwng1
Sunday, January 6, 2008, 8:12pm Report to Moderator Report to Moderator

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When I was at the HFS they had mashed turnip with crispy shallots and sea salt. To die for!
Jean


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Ribbit
Tuesday, January 8, 2008, 1:50am Report to Moderator Report to Moderator

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Oh, now that sounds nice.  Shallots are a new favorite for me.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

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Drea
Tuesday, January 8, 2008, 3:27am Report to Moderator Report to Moderator

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Quoted from koahiatamadl


I peel them and cut them into sticks - about the length of half/third of a parsnip and in terms of thickness about a quarter to a sixths. The sticks look a bit like mini parsnips...I also like to glaze them in a bit of honey which is extra nice but they taste lovely and sweet just from baking so that's me indulging


Roasting any type of root vegetable makes the sweetness come out. I drizzle a bit of (olive) oil and a pinch of sea salt, and roast for about 15 minutes in a 375 F convection oven. Oh yum.


It is not my responsibility to convince anyone of anything.
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accidental_chef
Tuesday, January 8, 2008, 6:14am Report to Moderator Report to Moderator

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When I was a poor student in the UK, my landlady used to serve stewed parsnips regularly. It made me gag, but I ate it anyway. Now I've discovered the taste of roasted parsnips and it's truly heavenly! Pity that parsnips are so expensive in this part of the world...


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honeybee
Tuesday, January 8, 2008, 9:06am Report to Moderator Report to Moderator

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everyones talking mashing turnips, try mashing your roasted parsnips, true!

i like to roast parsnips in ghee too, then MASH in whizzer with garlic, olive oil and herbs / shallot.. fantastic with a medium rare bbq steak

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honeybee  -  Wednesday, January 9, 2008, 9:29am
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lblackbu
Tuesday, January 8, 2008, 11:51pm Report to Moderator Report to Moderator

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Turnips are great in a salad instead of radishes... I like them chopped in small pieces..


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