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What veggies add little taste to soup/stew/chili

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  • What veggies add little taste to soup/stew/chili

    So my gag reflex goes ape on most veggies... (I can manage corn and potatoes and per the supreme court the vegetable tomatoes)... well bye bye corn and potatoes. I've always been able to do carrots in stew once they get the consistency of a potato in the stew... so what else could I add that would impart little flavor but have that same sort of texture?
    -Ryan Mercer my blog and Genco Peptides my small biz

  • #2
    Is it the chunks of veggies that irritate the gag reflex? Perhaps you might try shredding the veggies so that it is the same consistency of ground beef. Carrots, zucchini, onions, turnips, parsnips, celery would be good places to start.

    I once used kale, carrot, celery to make a juice in the juicer, then used the pulp from the veggies in a tomato sauce.

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    • #3
      the last time I used squash, it completely disintegrated and thickened the sauce - no chunks. Also, turnip is supposed to end up with the same texture as potatoes.
      28 years old, insurance broker
      starting weight 195 lbs (5'4")
      working on losing weight, getting active, and curing my GERD

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      • #4
        Originally posted by Unicorn View Post
        Is it the chunks of veggies that irritate the gag reflex? Perhaps you might try shredding the veggies so that it is the same consistency of ground beef. Carrots, zucchini, onions, turnips, parsnips, celery would be good places to start.
        +1

        i'll add garlic, mushrooms, squashes, and, for chili, tomatillos.

        these are all good if you want to add some flavor and texture/volume to your soups. if it's just flavor you're looking for though, go for fats, wines and spices.
        http://www.marksdailyapple.com/forum/thread60178.html

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        • #5
          Squash is great. Also, I have found that turnips are great in stew - they are dead ringers for potatoes.
          In chili, I've always liked to put shredded carrots. They vanish, but their goodness is in there.

          Don't discount herbs, too. Parsley, cilantro (if you like it), chives - these are all "vegetables" in their best form, green leafies. Pick up some fresh, and chop finely and throw in towards the end of cooking time.

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          • #6
            I agree with the above posters regarding turnips and would add parsnips, which attain basically the same consistency as carrots.
            Live your life and love your life. It's the only one you get.

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            • #7
              I'm not sure why you're saying bye to potatoes, but okay.

              For soups, one thing you can do if you want to obliterate the texture of veggies is to run the soup through a food processor. It's sort of like a creamy soup, and for more cream, add butter, cream, or whatever fat you like best. (Duck fat rocks my world.)
              "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

              B*tch-lite

              Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.

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              • #8
                Blended soups!

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                • #9
                  Originally posted by JoanieL View Post
                  I'm not sure why you're saying bye to potatoes, but okay.

                  For soups, one thing you can do if you want to obliterate the texture of veggies is to run the soup through a food processor. It's sort of like a creamy soup, and for more cream, add butter, cream, or whatever fat you like best. (Duck fat rocks my world.)
                  Because having some potatoes to me is sitting down with 2-3 large sized potatoes heh which is probably a few hundred carbs.
                  -Ryan Mercer my blog and Genco Peptides my small biz

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                  • #10
                    When I make paleo chili, in addition to the obvious tomato sauce I put in bell peppers and sweet potatoes. Some times cauliflower too.
                    Fitness Wayne | Paleo Health, Exercise and Weight Loss Blog
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                    • #11
                      I've tried cauliflower, okra, and eggplants in beef stew. By the time the stew is done, the veggies have all disintegrated. My husband can't tell what veggies are in except carrots (still in chunks) and tomatoes.

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                      • #12
                        my go to stew ingredients:

                        onion, celery, carrot (hello stock-base!), can of diced tomatoes, garlic, bayleaf. Depending on if im making something hungarian, french,italian, moroccan or whichever is how i go spice wise or if i choose to add wine (only really for the italian and french stews) afterwards.

                        it also depends on which place as to which vege i will add, obviously

                        like mushrooms, parsnips, sweet potatoes, kale/spinach, even fruits like apples and apricots.
                        Last edited by sunsis; 12-10-2012, 04:11 AM.

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                        • #13
                          Rutabega and turnips have a similar texture/flavor to potato when put in a stew or soup, and parsnips would be a good sub for carrots -sweet potatoes would work, too, especially in chili or something like that. Zucchini and summer squash are easy to hide in things. Have you tried pureed soups? Might work well for you if the texture is the problem - you can get an immersion blender for about $20.

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                          • #14
                            Originally posted by KT79 View Post
                            Rutabega and turnips have a similar texture/flavor to potato when put in a stew or soup, and parsnips would be a good sub for carrots -sweet potatoes would work, too, especially in chili or something like that. Zucchini and summer squash are easy to hide in things. Have you tried pureed soups? Might work well for you if the texture is the problem - you can get an immersion blender for about $20.
                            I'm really picky. I made a pot of stew Saturday from things I know I like... Potatoes, beef, carrots (all of these things are in denty moore which I love) added jalapenos (I eat them raw so I figured the texture would be fine, and it was) but aha instead of using beef broth/stock I used tomatoes and I managed a few spoon fulls before I had to pick the potatoes/beef/carrots out and dump the rest over the fence. I just have to keep trying things every payday until I find combinations I can do. Something about a stew from a tomato base just didn't sit well with me (despite the fact I make salsa from tomatoes, marinara sauce from tomatoes etc and love them).
                            -Ryan Mercer my blog and Genco Peptides my small biz

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                            • #15
                              I got some very wise advice from here a while back when I was complaining about not liking veggies. I took it to heart and started getting over my own veggie issues: "Suck it up. Not everything is supposed to be a party for your mouth."

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