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Subbing other root veggies for potatoes

post #1 of 11
10/17/10 at 4:32pm
Thread Starter 
Potatoes have the perfect amount of starchiness for certain dishes, and in those dishes (mashed potatoes, for example), they really can't be replaced. But for other dishes, I'm really enjoying subbing in radishes, turnips, and other root vegetables instead of potatoes. Much more nuance in both texture and flavor when boiled or grilled or fried.

What say you, lowly plebians?
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post #2 of 11
10/17/10 at 4:36pm
Mashed turnips are pretty good. I also like mashed sweet potato.

I like roasting a combination of root vegetables like parsnips, rutabagas, carrots, turnips, etc.
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post #3 of 11
10/17/10 at 4:39pm
Thread Starter 
Agreed. Right now I'm a big fan of radishes boiled to just about al dente level. They retain enough of their bite to be interesting, but they take on an otherwise potatolike flavor and consistency.
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post #4 of 11
10/17/10 at 4:46pm
I like roasting sunchokes as well
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post #5 of 11
10/17/10 at 5:06pm
Quote:
Originally Posted by Arrogant Bastard View Post
Potatoes have the perfect amount of starchiness for certain dishes, and in those dishes (mashed potatoes, for example), they really can't be replaced. But for other dishes, I'm really enjoying subbing in radishes, turnips, and other root vegetables instead of potatoes. Much more nuance in both texture and flavor when boiled or grilled or fried.

What say you, lowly plebians?

I like celeriac a lot. Cauliflower can also stand in for potatoes.
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post #6 of 11
10/17/10 at 5:34pm
If you are pureeing, it's also fun to combine stuff. Sometimes it fails badly but sometimes it can be quite good.
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post #7 of 11
10/17/10 at 9:18pm
Thread Starter 
Quote:
Originally Posted by Manton View Post
If you are pureeing, it's also fun to combine stuff. Sometimes it fails badly but sometimes it can be quite good.

I don't quite trust myself on blending various veggies just yet. Intuitively, I'd assume you don't want to combine vegetables with discordant flavors (radishes and tomatoes, for example), or too many vegetables with the same flavor. I'd also think you'd want to combine textures to achieve ideal composition, i.e., amending some X with Y in the puree if X is strong-flavored but thin, and Y is starchier and thicker but mild-flavored.
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post #8 of 11
10/17/10 at 9:30pm
Quote:
Originally Posted by Arrogant Bastard View Post
I don't quite trust myself on blending various veggies just yet. Intuitively, I'd assume you don't want to combine vegetables with discordant flavors (radishes and tomatoes, for example), or too many vegetables with the same flavor. I'd also think you'd want to combine textures to achieve ideal composition, i.e., amending some X with Y in the puree if X is strong-flavored but thin, and Y is starchier and thicker but mild-flavored.

It's far, far less complicated than you'd think. You want to create a base, then something starchy, and something with acid. I guarantee you it's hard to mess up, and it's a great way of eating more vegetables.
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post #9 of 11
10/18/10 at 1:51am
Quote:
Originally Posted by Milpool View Post
Mashed turnips are pretty good. I also like mashed sweet potato.

I like roasting a combination of root vegetables like parsnips, rutabagas, carrots, turnips, etc.

+1

turnips rock.
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post #10 of 11
10/18/10 at 10:01am
the yuca and the banana can be used as well. if youw ant a similar texture and potassium cotent.
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post #11 of 11
10/18/10 at 5:24pm
Yuca is amazing, how could I leave it out???
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