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Potato...poTAHto...
3 years ago  ::  Apr 24, 2012 - 12:45PM #5
david
Posts: 1

I played around and take polenta cut into strips, dipped in a pancake like batter of milk, cornstarch, and baking powder.....seasonings of your choice on a rack in a 425 degree oven for about 20 minutes.....not perfect french fries, but close enough to stave off the fries order for a few more days.

3 years ago  ::  Apr 02, 2012 - 7:23PM #4
promelas
Posts: 36
type2

Butternut squash is another french fry substitute. It's easier to work with than jicama. I saw another Hungry Girl show, www.hungry-girl.com/newsletters/raw/1398 where she made these. I immediately had to try them. And, much to my surprise, they were fast and good!


The only problem is that, like turnips, the squash never really gets "crispy." Also, don't cut them into small fries with the mandolin, but cut them into large wedges like you get for fish and chips.

4 years ago  ::  Apr 26, 2011 - 1:46AM #3
noctuary
Posts: 151
Oh I like jicama! I specifically looking for some potato to eat boiled and chopped with my soyrizo!
4 years ago  ::  Apr 25, 2011 - 7:19PM #2
promelas
Posts: 36
type2
I've been on a quest for a suitable French fry substitute. The best so far are turnips, baked or fried. Turnips also work as country "potatoes" for breakfast. Dice them and give them a try in your burrito.

For potato chips, jicama is the best candidate I have tried so far.

Nutrition information for turnips (1 cup has 6 net carbs)
http://nutritiondata.self.com/facts/veg ... cts/2699/2

Nutrition information for jicama (1 cup has 5 net carbs)
http://nutritiondata.self.com/facts/veg ... cts/2727/2
4 years ago  ::  Apr 25, 2011 - 2:28PM #1
noctuary
Posts: 151
Ok. So I just dipped my tippy toe into the world of soyrizo. As a Hispanic gal it's a food I sorely miss giving up. And trust me DO NOT read the ingredients!

Anywho, tried it with my scrambled egg beaters in a burrito. Not bad. But now I want to try it the way i LOVE it, with potatoes. I realize that a potato is a potato and it's high in carbs and blah blah. I plan to do a small one or half of a large one. Mix it with chorizo and maybe put in a low carb wheat tortilla. I usually just steam my chopped spud in the microwave and it's nice and soft.

I read here, can't remember where, about red potato being better to digest carb wise? And I also read the boiling/steaming also helps slow down carb absorption.

Any help?
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