Experiments with Root Veggies :)

[sugarfreeone]

Yes, I know many many people here have already tried this...but I just could not believe how good this was! Really, if you have not experimented with your veggies you just have got to!

I made the Radish "home fries" today for lunch and OMG....a new addiction! I have never liked radish because of the strong taste when they are raw but when you cook them long enough they get soft and are VERY potatoe-like.....Mmmmmmm...I have a new favorite vegetable. I cooked them on medium heat in a little butter and covered them in the pan for about 10 minutes....Then I browned some onion in the pan with them and added salt and pepper.....DE-LISH!

I bet they would be awesome with a little melted cheese on top and maybe even a dollop of sour cream. Mmmmmm-mmmmmm!!!

Now, I am not sure if a Daikon radish will cook up the same, but I am hoping so because when you slice it up thin it even looks like slices of a white potatoe (I can fool my hubby lol).....I have a Daikon and I plan to cook it this week. I will check back in to let you know if I get the same (or similar) results!...or if anyone more seasoned has tried this and has a suggestion please let me know what your results were. I also have a turnip just begging to be transformed into some amazing LC delight!

Are parsnips ok to use in Induction and OWL or are they too much like a carrot (with regards to their sugar content)?

Kat

[Elizellen]

Re: Experiments with Root Veggies

Are parsnips ok to use in Induction and OWL or are they too much like a carrot (with regards to their sugar content)?

You guessed right - they are in the starchy vegetable rung of OWL

[DebbietheHugBug]

I have tried the radish fries, too. DELISH!!!! I also don't care for radishes by themselves. You can also fry jicama and turnips the same way. Each with a different flavor but VERY tasty!!!

I love this WOL!!! ha

[ztachick]

How many radishes can you eat with the carb content allowed and cups allowed, and do u measure it with the whole litle raddish or sliced or cubed or shredded- thanks so much

[higgies]

I saw them make Latkas on that Calorie Commando show with radishes and zucchini...I think...oh no...here's the recipe...looks legal to me! They are suppsoed to taste just like regular potato pancakes!!

Latkes

2 cups grated yellow squash (from 2 medium squash)
1/2 cup grated onion
1/4 cup egg substitute, divided
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
2 cups grated zucchini (from 2 medium zucchini)
Olive oil spray

In a large bowl, combine by hand the squash, half of the onion, 1/8 cup egg substitute, 1/4 teaspoon salt, and 1/4 teaspoon pepper. In another large bowl, combine by hand the zucchini, half of the onion, 1/8 cup egg substitute, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Heat a large non-stick griddle over high heat; it will be hot enough when a drop of water sizzles when dropped on the surface. Squeeze out the excess liquid from both the squash and zucchini mixtures. Working in batches so as not to overcrowd the griddle, carefully drop 1 heaping tablespoon of both batters onto the hot griddle and flatten with a spatula to form pancake shape. Cook for a couple minutes on each side or until golden brown. Repeat until no batter remains. Keep warm in a low oven (250 degrees F) until all latkes are made, if desired.

[LindaJay]

One the latkes -- make sure you don't grate the squash ahead of time and put it in the top shelf of your fridge, where it freezes! It sheds a little too much water as it thaws and you get squishy instead of crispy! I am hoping for better luck next time!