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Substitute For Potatoes!

RiceGuy

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RiceGuy Collaborator
RiceGuy
Posted

I was looking up something and ran into a reference to a root vegetable that seems a lot like a potato, only it isn't from the nightshade family. It's called "Corm". The description makes it sound like it would taste similar to potato, only somewhat sweeter. Might this be a good alternative to the common potato? I'm thinking it is! That would be so great, as it would mean being able to have "mashed potatoes" of a sort. Apparently it is what Hawaiian poi is made with.

Anyone have experience with this one?

Here's a link (second one down the page)

Open Original Shared Link

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jerseyangel Proficient
jerseyangel
Posted

I believe the vegetable is called "taro". Corm is the part of the plant it is--sort of a large root. (I think) :blink:

Guest Robbin
Guest Robbin
Posted
:) Hey Riceguy, thanks, will check this out. Also, cooked, mashed and buttered cauliflower is pretty good. Get it really mushy and mash well. Season well and it is almost as good too. :)
ArtGirl Enthusiast
ArtGirl
Posted

Cassava is another root that is used like potato. You can get it in some large grocery stores in the "exotic" section. I haven't fixed it my self, but once when I was in Venezuala they served it mashed and it was good. You could even buy "chips" made from sliced cassava, but I didn't buy them.

That was a very interesting site.

RiceGuy Collaborator
RiceGuy
Posted
  • Author
:) Hey Riceguy, thanks, will check this out. Also, cooked, mashed and buttered cauliflower is pretty good. Get it really mushy and mash well. Season well and it is almost as good too. :)

That's an interesting idea. Never thought of it. Usually I eat cauliflower as close to raw as I can. It does get mushy quickly, though what seasoning would make it more "potatoey"?

Taro might be the proper term, but it seems it may be more commonly called "dasheen". Anyway, the neat thing about it is that the starch is the same type as in the ordinary potato, unlike most of the other types of roots. Sweet potatoes and such have insoluble starch, where as dasheens and ordinary potatoes have a water soluble starch. Which helps bring me to another favorite of mine Potato Chips! If the starch is the same, then why wouldn't they work for chips and fries? Sure they would be a bit sweet, but that might taste just as yummy.

jerseyangel Proficient
jerseyangel
Posted

I've seen these at my local grocery store--

Open Original Shared Link

Haven't tried them, and don't know their gluten-free status...

I have had cauliflower mashed--it's very good! I just cooked it until it was very soft, and made it just like I would mashed potatoes. It's an old Atkin's diet trick!

RiceGuy Collaborator
RiceGuy
Posted
  • Author
Cassava is another root that is used like potato. You can get it in some large grocery stores in the "exotic" section. I haven't fixed it my self, but once when I was in Venezuala they served it mashed and it was good. You could even buy "chips" made from sliced cassava, but I didn't buy them.

That was a very interesting site.

Yeah I was thinking about cassava, though the texture seems too different to make it convincing. I'd guess the chips would turn out less crispy, but I could be wrong. I just know cassava from tapioca pudding, which is sorta like gelatin in consistency.

I've seen these at my local grocery store--

Open Original Shared Link

Haven't tried them, and don't know their gluten-free status...

I have had cauliflower mashed--it's very good! I just cooked it until it was very soft, and made it just like I would mashed potatoes. It's an old Atkin's diet trick!

The dasheen would be gluten-free from what I have read. Only wheat grasses would actually have the true "gluten" that we avoid. Even oat gluten isn't close enough to be a problem for most the way wheat gluten is, though allergies and CC is still an issue. The "gluten" in corn isn't really gluten in the true sense, but it is a protein with some similar properties.

Here's a nice list of vegetables, and the families they belong to:

Open Original Shared Link

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RiceGuy Collaborator
RiceGuy
Posted
  • Author

I just found a nice article about various roots. It describes their tastes and gives some cooking ideas too: Open Original Shared Link

elonwy Enthusiast
elonwy
Posted

Keep in mind that I'm a horrendously picky eater.

I grew up in Hawai'i and have eaten Taro in a multitude of forms. It has a very distinct, strong flavor. I personally don't like it. The Taro chips though, are not that bad.

If you do like it though you also may want to check out:

Open Original Shared Link

Its much more potato-like. I personally don't like many root vegetables.

Elonwy

eKatherine Apprentice
eKatherine
Posted

I boil diced daikon, but the result is more like turnip than like potatoes in texture.

When I want something Central or South American, I steam semi ripe ripe plantains, but you do have to be in the mood for something banana-like. Yuca can also be boiled or fried.

Rusla Enthusiast
Rusla
Posted

You can also try Jicama (pronounced hick a ma). It is white like a potato and is great shreded in salads also.

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