Air

Potatoes are a great filler food; cheap and versatile. But of course in terms of nutrition it's not the best to eat in large quantities because of the starch and sugar. Is there a good substitute that can be used as a substitute (can still be mashed or stir fried) way but the body can process it in a more nutritious way?

(I know the mashed cauliflower trick - my parents love making it but ugh.)

Neil_B

I don't understand your comments. Potatoes are very nutritious. The Irish peasants survived on them and little else thanks to their nutritional value.

Air

Not that they're not nutritious but that they tend to be very carb & sugar heavy. So if I'm trying to cut back on carbs it's not a great choice. For example whenever I make myself pasta it's always whole wheat, after a bowl I feel pretty good versus regular pasta I can eat and never feel full. Seeing if there's a similar substitute for potatoes that people use in their cooking.

Air

Oh - and if you do make it to NYC there's a museum devoted to the potato famine on the west side you might be interested in visiting.

adrien

i use a lot of sweet potato...on the theory that it's better for me.

crtreedude 

Air, the califlower trick is good IF you don't go pure califlower. Try mixing some potatoe. Find the least amount of potatoe that you can use - Usually about 1/3 potatoe makes it to where I can't tell the difference. But it is a huge difference in starch.

Neil_B

Thanks. Have I been invited to NYC?

I wonder if this Irish Potato Famine museum refutes the nuttery of the cult of "famine denial" I've heard about. Some Irish deny any such event as the Famine happened, or they claim it wasn't near as severe as it's been described. Often they tend to be Irish of British descent. No one wants to admit their ancestors committed genocide.

Neil_B

OK. I understand. My Irish ancestors tended to work harder than we do, so they needed all those carbs. Twelve hours a day of field work burns thousands of calories, and the potato, along with other vegetables, milk/cream/butter, and meat every now and then, fueled them and kept them healthy.

Tom Stormcrowe

There's always Turnips.

Spartan112

Steak...I substitute steak...not healthy, but I like it.

Air

I just picked up some turnips - may give those a go tomorrow. I got cauliflower too, I may give the mixing thing a go but I really hate cooked vegetables - will always rather them raw or pan fried so they're still mostly raw.

Air

Ha - when I went there weren't even any labels on them but I picked them up as an experiment. When they ran up as turnips I was happy - you must have been guiding me

Air

Anytime!

Air

Picked up a bunch of turkey meat - use that as a base for my meats. I'll have a steak every once in a while too

Spartan112

I actually haven't had a steak in ages, but a boy can dream can't he?

East Hill

Next you'll be suggesting rutabagas...

East Hill

Spartan112

or parsnips

Halthane

Parsnips rule.....








No seriously...


Parsnip Soup
1 Medium Yellow Onion, 1/4" Dice
1 Tbsp Minced Garlic
1 Tbsp Olive Oil
5lbs Parsnips peeled and slice 1/4" thick
1 Cup Very Dry White Wine
Vegetable Broth
1/4 tsp Nutmeg
Pinch Cayenne Pepper
White Pepper
Kosher Salt
1/4 Cup heavy cream (optional but the soup feeds many so the fat increases very little per serving)

Sweat Onion and garlic in olive oil in dutch oven with heavy pinch of salt until softened and translucent, about 5 minutes. Add Parsnips and continue sweat until the color slightly, about 15 more minutes. Deglaze with white wine and simmer till most of the liquid is gone. Add Vegetable broth till vegetables are almost covered. Bring to a boil then reduce to simmer and cook until parsnips are very soft 45 - 90 minutes depending on parsnips and how small you cut them. Puree soup in food processor or with hand blender. Force through sieve. Add, nutmeg, cayenne, and cream. Add salt and white pepper to correct seasoning.

Takes some time, but very much worth the effort, especially if it is very cold.

I have many more soup recipes if anyone is interested.

cal_gundert05

If you're looking for "filler food", carrots can be mashed (not just for babies ), steamed, eaten raw solo or as a side or in a salad, and stir-fried and are pretty cheap (5 pounds for < $2).

Halthane

Also try mixing carrots and potatoes when you make mashed potatoes... neat orange color and very tasty...

I do a soup version of that one as well.... but its a trade secret... sorry.

stevesurf

I've been trying to wean myself off potatoes and have had some success with lentils - very high in protein!

Of course, this is interrupted by the occasional detour to McDonalds for the fries, which I've heard maintain their golden color for months

DieselDan

Mushrooms. Large caps can be grilled like a hamburger. Mix them into pasta sauce to add texture. Put them on a pizza. Toss them in a stir fry.

Air

Yeah, I love mushrooms. I'll throw some in a casserole dish with some squash, some olive oil & Italian seasonings, mix, broil for 15 mins. Yum.

So can I make turnips and parsnips just like I would potatoes? Will give it a go tomorrow.

CliftonGK1

Mashed parsnips and pears!

Peel, cube and boil parsnips until mashable.
Poach an equal amount of Bosc pear (peeled and cored).

Mash together and eat up, bub. It's good.

Halthane

I like your style, not tried it, but i will