Thread: Roast parsnips
View Single Post
Old 01-22-2009, 03:27 AM   #2
Tony Ferous
Join Date: Nov 2006
Location: Sydney, Australia
Posts: 220

Im sure that Maillard-parsnips taste great, but wouldnt there therefore be loaded with acrylamide type substances formed when carbs are cooked at high temps??
Tony Ferous is offline   Reply With Quote