Use it all the time. It's relatively low in carb for a root veg and of course there's a BG rise after eating, it's carb after all, but for me it's not so bad. Try it and test to see what happens. I don't find GI any use at all for predictions.I am hankering after mashed potatoes. NOT recommended on a low carb regime, I know. So I'm trying out buttery mashed swede. It'll be a first. Conflicting indications - high GI but low glycaemic load. And maybe not so smart in the heat of summer, but thinking of freezing portions.
Will it work? Will I like it? Who knows? Has anyone tried it?
Swede is low carb - about 6 percent, so even I can cope with it and my tolerance is low.Amazing. I prepared the swede dish by boiling then mashing and adding butter, seasoning and grated cheese. I had a rather large portion, and expected my blood glucose to spike after eating this carb. But it hardly did. I can't explain it.
There's not a lot of carb in it. For a bulk veg, it's low. However, the estimates of how much carb there actually is (if you google) vary widely (from 2g something to 9g per 100g), and sources claim that cooked swede has fewer carbs than raw swede. Raw swede is not often eaten in this house.Amazing. I prepared the swede dish by boiling then mashing and adding butter, seasoning and grated cheese. I had a rather large portion, and expected my blood glucose to spike after eating this carb. But it hardly did. I can't explain it.
Nor ours since our last hamster died and the next door neighbours with rabbits moved away, we used to give them lots of veg scraps.Raw swede is not often eaten in this house.
Never thought of swede and bacon. If someone gives us half a swede (recently widowed mother in law gave us half a cauliflower so it might happen!) I'll give it a try. I love bacon with sprouts, actually bacon with anything lol.I like swede with bacon and will fry the cooked mashed swede in the bacon fat. Swede and guanciale with Polish sausage is superb.
Swede and bacon is possibly an Irish thing.Nor ours since our last hamster died and the next door neighbours with rabbits moved away, we used to give them lots of veg scraps.
Never thought of swede and bacon. If someone gives us half a swede (recently widowed mother in law gave us half a cauliflower so it might happen!) I'll give it a try. I love bacon with sprouts, actually bacon with anything lol.
Still waiting to try guanciale. Lidl keep putting it on their website for Italian week but our two nearest branches haven't had it either of the two times they've done it this year. I understand it's the authentic pork product to use in a carbonara? (Never had it as the only "authentic" carbonara I've had was cooked by a vegetarian friend using grated courgette).
Very likely. I have no contact with any Irish relatives who have actually lived in Ireland so it hadn't crossed my radar.Swede and bacon is possibly an Irish thing.
Sounds like my kind of pork product, I am like Jack Spratt's wife. I've just done a Google and Ocado have diced guanciale, it won't keep long but at least I can try it one day.I have a supply of guanciale from a Lidl Italian week. I bought everything they had - it will keep - and I use it constantly. Basically a huge chunk of bacon fat.
swede, mashed, mixed with egg and any leftover veges from the fridge, then cooked as bubble and squeak, is called bubble and squeal here, most often when served with baconThere's not a lot of carb in it. For a bulk veg, it's low. However, the estimates of how much carb there actually is (if you google) vary widely (from 2g something to 9g per 100g), and sources claim that cooked swede has fewer carbs than raw swede. Raw swede is not often eaten in this house.
I like swede with bacon and will fry the cooked mashed swede in the bacon fat. Swede and guanciale with Polish sausage is superb.
We use cookies and similar technologies for the following purposes:
Do you accept cookies and these technologies?
We use cookies and similar technologies for the following purposes:
Do you accept cookies and these technologies?