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Date: | Thu, 2 Feb 2006 01:04:15 +0000 |
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On Feb 01, 2006, at 10:47 pm, michael raiti wrote:
> For of you who regularly consume roots as part of your
> paleo diets:
> which roots do you favor? How do you prefer to
> prepare them?
I love roots. My favourite are parnsips and swedes. Having said
that, I don't eat a huge amount of them, no more than 3-5 depending
on whether they are large or small, and that is not all days.
Parsnips I like to halve or quarter length-ways, and roast in beef or
pork dripping.
I often eat a combination of parsnips and carrots mashed with
cauliflower. To do this I steam the veg for 15-20 mins then mash
with animal fat. It's a good way to increase your fat intake- the
veg soaks up a lot of fat enabling me to eat much leaner pieces of
meat than usual.
I always add plenty of salt to my veg. I find it really brings out
the flavour.
> I have found that I do best on a diet that emphasizes
> meat, some shellfish, roots and leafy greens. One way
> that I like to cook roots is roasting with a little
> olive oil, or better duck fat, at 425 for about 1
> hour. I am a little concerned about the high temp,
> although should I be? The other way that I prepare
> roots is simmering in water or broth with a little oil
> or fat and salt for about 20 minutes.
I tend to cook everything at a low temperature, except when I do pork
I blast it on a high heat at the start to make the crackling really
crispy. Everything else I do at a low-medium heat and just let it
cook longer. On the other hand, humans seem to have a taste for
seared foods (think barbecues). I highly suspect that whatever bad
effects high-temp cooking has (if any), it's nothing compared to
eating bread, cake, beans on toast etc.
Ashley
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