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Posted: 5/3/2015 2:11:21 PM EDT
[#1]
Nothing replace potatoes.
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Posted: 5/3/2015 2:54:11 PM EDT
[#2]
Yucca maybe
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Posted: 5/3/2015 3:02:01 PM EDT
[#3]
Big fat carrots.
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Posted: 5/3/2015 3:02:37 PM EDT
[#4]
Parsnips
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Posted: 5/3/2015 6:28:32 PM EDT
[#5]
cauliflower?
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Posted: 5/3/2015 8:12:54 PM EDT
[#6]
Quote HistoryQuoted:
Nothing replace potatoes. This sorry. |
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Posted: 5/3/2015 8:23:46 PM EDT
[#7]
Use zucchini. The trick is not to add it until the last 10 mins.
Anything you would substitute for potatoes is going to take less time for them to cook and wont hold up in the same way. |
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Posted: 5/4/2015 10:23:12 AM EDT
[#8]
Plantains.
If you want your veggies to have some texture reserve some of the veggies to place into the pot until near the end of cooking. Keep some in the pot as a rack and to enhances and thicken the broth/Jus. This way your veggies aren't mush when it comes time for service. |
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Posted: 5/4/2015 1:24:27 PM EDT
[#9]
Rutabaga.
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Posted: 5/4/2015 2:07:20 PM EDT
[#10]
Sometimes with a roast I use cabbage in place of potatoes.
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Posted: 5/4/2015 4:08:37 PM EDT
[#11]
Rice, hard bread, and bread dumplings are all good for starch with a roast beef with lots of gravy.
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Posted: 5/4/2015 5:12:26 PM EDT
[#12]
Turnips. Had some today. Taste like little red new potatoes
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Posted: 5/5/2015 9:56:35 AM EDT
[#13]
I understand cutting carbs by limiting potato intake, I'm doing the same.
I really like Butternut Squash - there are a LOT of different ways to prepare it and they all taste great. |
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Posted: 5/7/2015 3:36:01 PM EDT
[#14]
Use science to your advantage.
Any starchy vegetable can be made more resistant to heat breakdown by cooking it in an acidy environment, such as when you add vinegar, lemon juice, or wine to the crock pot. (Acids strengthen pectin bonds.) Or, you can par-cook your sweet potatoes in wine or vinegar, and they will hold up much, much better through long cooking.
Similarly, any starchy vegetable can be made to break down much more quickly by cooking it in an alkaline environment, which you can achieve by adding baking soda, for example. Both tricks work great. Beans, for example, cook in about half the time if you add baking soda to the mix. |
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