looking for low carb substitues for potatos.

leologan42
leologan42 Posts: 31 Member
edited December 4 in Food and Nutrition
I've done mashed cauliflower, and mash butternut squash. Anyone have any othe sugesstions for substitutes?
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Replies

  • tjphelps73
    tjphelps73 Posts: 171 Member
    Any reason why you can not eat potatoes or just looking for other options? Rice and Quinoa would be my other two suggestions.
  • blueeyetea
    blueeyetea Posts: 44 Member
    I really like mashed rutabaga, although it's slightly higher carb than cauliflower. The thing about rutabaga is that it takes quite a while to cook if you're not using a pressure cooker.

    Have you looked at other winter squash, like kabocha, buttercup, or sphaghetti?
  • back2happy2005
    back2happy2005 Posts: 108 Member
    I have not tired this yet but read a recipe for stew that called for radishes. It said once the radishes cook in the broth they have a potato consistency. I have wanted to give this a try but have not had the chance yet.
  • janejellyroll
    janejellyroll Posts: 25,763 Member
    back2happy2005 wrote: »
    I have not tired this yet but read a recipe for stew that called for radishes. It said once the radishes cook in the broth they have a potato consistency. I have wanted to give this a try but have not had the chance yet.

    I roast radishes and the finished result is a bit more "watery" than a roasted potato, but is reminiscent of potatoes.
  • cross2bear
    cross2bear Posts: 1,106 Member
    I have seen turnips subbed for potatoes - the white and purple ones, about the size of a baseball (Go Jays!) and even parsnips.
  • vingogly
    vingogly Posts: 1,785 Member
    edited October 2016
    I've tried cooking jicama in the oven but it was still crunchy. This recipe says the secret is to cook them in a little water in the microwave for 15 minutes before they go into the oven:

    http://healthyrecipesblogs.com/2014/06/18/jicama-fries/

    Jicama does have a texture similar to potato, and a bland taste.
  • leologan42
    leologan42 Posts: 31 Member
    janejellyroll wrote: »
    back2happy2005 wrote: »
    I have not tired this yet but read a recipe for stew that called for radishes. It said once the radishes cook in the broth they have a potato consistency. I have wanted to give this a try but have not had the chance yet.

    I roast radishes and the finished result is a bit more "watery" than a roasted potato, but is reminiscent of potatoes.

    Do the radishes lose there horseradish like bite when roasted.
  • lemurcat12
    lemurcat12 Posts: 30,886 Member
    Do you need a replacement? Maybe skip the potatoes and just eat other foods.

    However, I like other root veg (carrots, parsnips, turnips, rutabaga, etc.) roasted and they add that kind of starchy feel to a plate if you don't have a potato/sweet potato. I use them instead if I want to save a few calories sometimes, or just because they are good. I just don't think of them as a potato replacement. (I've never tried cooking radishes because I love them so raw.)

    The veg I mentioned are good (alone or in combination) mashed too, if you are looking for something to mash. (I am usually too lazy to bother, but I also like my potatoes roasted more than mashed usually.)

    Winter squash would work too, either roasted or mashed. Again, not really like a potato at all (more like a sweet potato), but it can serve that role on a plate.
  • kommodevaran
    kommodevaran Posts: 17,890 Member
    I hate the idea of eating so low carb that you can't eat potatoes. Subs are never going to hit the spot. Just eat smaller portions, and not for every meal. Calories is king, so you have to eat proper portions anyway. Yes, this was totally unsolicited and I hope it helps.
  • leologan42
    leologan42 Posts: 31 Member
    edited October 2016
    I'm subbing them out for now because I'm still in full lose mode and have a pretty strict carb number. Substituting is just a way to fool myself a bit. Once I get to a maintain level, potatoes are back on the menu for sure.
  • cerise_noir
    cerise_noir Posts: 5,468 Member
    edited October 2016
    leologan42 wrote: »
    I'm subbing them out for now because I'm still in full lose mode and have a pretty strict carb number. Substituting is just a way to fool myself a bit. Once I get to a maintain level, potatoes are back on the menu for sure.

    Low carb isn't really a requirement for weight loss (I am moderate-high and still losing), but.... the roasted radish might work. Celeriac and swedes may, too.
  • GottaBurnEmAll
    GottaBurnEmAll Posts: 7,722 Member
    Roasted radishes do lose the bite, yes.

    Celariac is also lovely.

    Turnips are quite good roasted too.
  • lemurcat12
    lemurcat12 Posts: 30,886 Member
    I love celeriac.
  • losergood2011
    losergood2011 Posts: 172 Member
    Turnips are good. Sweet potatoes depending how low carb you go otherwise the cauliflower works bedt
  • Angelcat714
    Angelcat714 Posts: 17 Member
    Quinoa! Supposedly, it's the only complete protein grain.
  • terrinicolefit
    terrinicolefit Posts: 99 Member
    Cauliflower rice :)
  • leologan42
    leologan42 Posts: 31 Member
    terrinicolefit wrote: »
    Cauliflower rice :)
    I've heard of that. What is it exactly? Is it just breaking down the cauliflower to a rice size?
  • kshama2001
    kshama2001 Posts: 28,052 Member
    kommodevaran wrote: »
    I hate the idea of eating so low carb that you can't eat potatoes. Subs are never going to hit the spot. Just eat smaller portions, and not for every meal. Calories is king, so you have to eat proper portions anyway. Yes, this was totally unsolicited and I hope it helps.

    Ya, eating about 25% less potatoes, rice, pasta, etc. works great for me.
  • kshama2001
    kshama2001 Posts: 28,052 Member
    leologan42 wrote: »
    terrinicolefit wrote: »
    Cauliflower rice :)
    I've heard of that. What is it exactly? Is it just breaking down the cauliflower to a rice size?

    Here's a recipe (which I have not tried) http://allrecipes.com/recipe/238987/paleo-cauliflower-rice/

    The reviewers say it's bland, and added onion, etc.
  • leologan42
    leologan42 Posts: 31 Member
    kshama2001 wrote: »
    kommodevaran wrote: »
    I hate the idea of eating so low carb that you can't eat potatoes. Subs are never going to hit the spot. Just eat smaller portions, and not for every meal. Calories is king, so you have to eat proper portions anyway. Yes, this was totally unsolicited and I hope it helps.

    Ya, eating about 25% less potatoes, rice, pasta, etc. works great for me.

    I'm sure if I had started with that balance I'd be ok. Right now though I've found my groove. I'm more than a little afraid that by changing what has been successful to me, and now the norm, I'll upset my routine. My narrow dietary focus eliminates possible deviations that may or may not set me back.
  • vingogly
    vingogly Posts: 1,785 Member
    Another option you might consider is daikon (Japanese radish). Recipes for daikon fries and mashed daikon:

    http://nobunplease.com/crispy-daikon-fries/
    http://www.paleofood.com/recipes/veggies-daikonmashed.htm
  • leologan42
    leologan42 Posts: 31 Member
    vingogly wrote: »
    Another option you might consider is daikon (Japanese radish). Recipes for daikon fries and mashed daikon:

    http://nobunplease.com/crispy-daikon-fries/
    http://www.paleofood.com/recipes/veggies-daikonmashed.htm

    I forgot about daikon. This may be the closest to what I'm looking for. I'm going to give the radishes a try too. Thanks for the suggestion!
  • terrinicolefit
    terrinicolefit Posts: 99 Member
    leologan42 wrote: »
    terrinicolefit wrote: »
    Cauliflower rice :)
    I've heard of that. What is it exactly? Is it just breaking down the cauliflower to a rice size?
    Yes it is! It's pretty tasty too. :)
  • cerise_noir
    cerise_noir Posts: 5,468 Member
    Jicama would work, too.
  • leejoyce31
    leejoyce31 Posts: 794 Member
    blueeyetea wrote: »
    I really like mashed rutabaga, although it's slightly higher carb than cauliflower. The thing about rutabaga is that it takes quite a while to cook if you're not using a pressure cooker.

    Have you looked at other winter squash, like kabocha, buttercup, or sphaghetti?

    I was going to say rutabaga. I just started eating this a couple of weeks ago, and I absolutely love it! I am going to actually make a "fake" potato salad using rutabaga. I usually roast them for about 30 minutes. So good.
  • janejellyroll
    janejellyroll Posts: 25,763 Member
    leologan42 wrote: »
    janejellyroll wrote: »
    back2happy2005 wrote: »
    I have not tired this yet but read a recipe for stew that called for radishes. It said once the radishes cook in the broth they have a potato consistency. I have wanted to give this a try but have not had the chance yet.

    I roast radishes and the finished result is a bit more "watery" than a roasted potato, but is reminiscent of potatoes.

    Do the radishes lose there horseradish like bite when roasted.

    Yes, they do become milder.
  • leejoyce31
    leejoyce31 Posts: 794 Member
    edited October 2016
    vingogly wrote: »
    I've tried cooking jicama in the oven but it was still crunchy. This recipe says the secret is to cook them in a little water in the microwave for 15 minutes before they go into the oven:

    http://healthyrecipesblogs.com/2014/06/18/jicama-fries/

    Jicama does have a texture similar to potato, and a bland taste.

    I eat jicama raw. Had some today. It's really good. I agree they take too long in the oven, even when adding a little water. Hard to get rid of the crispiness.
  • JeromeBarry1
    JeromeBarry1 Posts: 10,179 Member
    Potatoes are starchy food. Rice is a starchy food. Bread is a starchy food. Pasta is a starchy food. All are carbs. My question, @leologan42 is, are you eliminating high-cal starches from your diet?

    Are you aware of Resistant Starches? These are some starchy foods, high in the amylose form of carbohydrates, which when subjected to post-cooking refrigeration for 12 hours convert to a form of starch which your stomach and small intestine cannot digest. It 'resists' digestion. This means that only the biome bacteria of your lower intestine can break down and eat the carbohydrate payload of resistant starches. That means that leologan42 does not gain any energy input from the resistant starch, but his biome does. You expel a significant part of your biome each time you poop, so it's no difference to you if your biome is fed or not.

    You can convert white rice and pasta to Resistant Starch by refrigerating it for 12 hours after cooking. Reheating does not reverse the conversion. This means that you can have your starch portion and get all the satiety benefits of tasting and eating it, but none of the calories.

  • leejoyce31
    leejoyce31 Posts: 794 Member
    lemurcat12 wrote: »
    Do you need a replacement? Maybe skip the potatoes and just eat other foods.

    However, I like other root veg (carrots, parsnips, turnips, rutabaga, etc.) roasted and they add that kind of starchy feel to a plate if you don't have a potato/sweet potato. I use them instead if I want to save a few calories sometimes, or just because they are good. I just don't think of them as a potato replacement. (I've never tried cooking radishes because I love them so raw.)

    The veg I mentioned are good (alone or in combination) mashed too, if you are looking for something to mash. (I am usually too lazy to bother, but I also like my potatoes roasted more than mashed usually.)

    Winter squash would work too, either roasted or mashed. Again, not really like a potato at all (more like a sweet potato), but it can serve that role on a plate.

    I love butternut squash!
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