8 times potato different

1. More and more often the potato on the table is exchanged for pasta, rice, wraps, quinoa or couscous, but there is also another option. Did you know that there are plenty of tasty tubers, roots and cabbages that make a perfect alternative to the potato? And also very healthy.

1. Sweet potato

1. The sweet potato, also called sweet potato, is a vegetable, unlike the regular potato. It is not seen as a vegetable in the Netherlands. Yet we often prepare the sweet potato in the same way. You can cook it, bake it or prepare it as chips in the oven. The sweet potato is also very suitable as a puree or in a soup. The orange sweet potato is probably the best known variety, on the outside it is usually brown, red or pink in color. However, the inside can also be yellow or white and there are also purple sweet potatoes for sale. The taste is sweet and spicy. Quite a few health benefits are attributed to the sweet potato. The glycemic index of the sweet potato is slightly lower than that of the regular potato. Furthermore, the orange sweet potato is rich in beta-carotene and you will find a lot of fiber and vitamin C in the sweet potato. If you are sensitive to it, the sweet potato can make you windy.

2. The sweet potato, also called sweet potato, is a vegetable, unlike the regular potato. It is not seen as a vegetable in the Netherlands. Yet we often prepare the sweet potato in the same way. You can cook it, bake it or prepare it as chips in the oven. The sweet potato is also very suitable as a puree or in a soup. The orange sweet potato is probably the best known variety, on the outside it is usually brown, red or pink in color. However, the inside can also be yellow or white and there are also purple sweet potatoes for sale. The taste is sweet and spicy. Quite a few health benefits are attributed to the sweet potato. The glycemic index of the sweet potato is slightly lower than that of the regular potato. Furthermore, the orange sweet potato is rich in beta-carotene and the sweet potato contains a lot of fiber and vitamin C. If you are sensitive to it, the sweet potato can make you windy.

2. Cauliflower

1. Potato avoiders mainly use cauliflower as a puree. Boil for about ten minutes, puree and then season with salt, pepper and nutmeg. Cauliflower puree is very easy to digest and contains very few calories. In addition, cauliflower is rich in vitamin C. Due to its mild accessible taste, cauliflower is one of the most popular vegetables in the Netherlands. It is grown in the Netherlands, but also in France and Italy. The most famous is the white cauliflower, but there are also green, purple and orange.

2. Potato avoiders mainly use cauliflower as a puree. Boil for about ten minutes, puree and then season with salt, pepper and nutmeg, for example. Cauliflower puree is very easy to digest and contains very few calories. In addition, cauliflower is rich in vitamin C. Due to its mild accessible taste, cauliflower is one of the most popular vegetables in the Netherlands. It is grown in the Netherlands, but also in France and Italy. The most famous is the white cauliflower, but there are also green, purple and orange.

3. Pumpkin

1. Most people mainly use the pumpkin for decoration, but the fact that the pumpkin is also very tasty and healthy is slowly starting to penetrate. You can also easily make puree from pumpkin, and it is also very suitable as a basis for a stew or vegetable dish. The fruit has a low energy value (few calories), but contains a lot of fiber and is rich in calcium, iron, vitamins C and E. The orange squash is also full of beta-carotene. [! 177954 => 1130 = 4!] 4. Jerusalem artichoke

2. Most people mainly use the pumpkin for decoration, but the fact that the pumpkin is also very tasty and healthy is slowly starting to penetrate. You can also easily make puree from pumpkin, and it is also very suitable as a basis for a stew or vegetable dish. The fruit has a low energy value (few calories), but contains a lot of fiber and is rich in calcium, iron, vitamins C and E. The orange squash is also full of beta-carotene.

4. Jerusalem artichoke

1. It is also called Jerusalem artichoke or Jerusalem artichoke: Jerusalem artichoke. They are capricious tubers, sometimes light brown or violet and sometimes pink or white in color. The aroma is somewhat reminiscent of artichoke: somewhat sweet and nutty. You can eat the Jerusalem artichoke raw and prepared. Fresh raw Jerusalem artichoke is brittle and crispy. When prepared it forms the perfect basis for soup and stew, but the Jerusalem artichoke is also very suitable for stir-frying, deep-frying or steaming. The tuber is especially rich in minerals such as calcium, potassium, magnesium, iron and sodium. The same applies to the Jerusalem artichoke as to the sweet potato: it can make you windy.

5. Parsnip

1. For most people the parsnip is a forgotten vegetable, but it used to be just as popular as the winter carrot. The carrot is long, ivory-colored and sometimes weighs up to 300 grams. The taste is somewhat like anise: intense and sweet. The parsnip contains a fair amount of sugar, but also a lot of fiber. You will also find folic acid, potassium, vitamins B2 and C and calcium in this root. When it comes to preparation, you can go in any direction with parsnip. Eat it raw, stewed or cooked, or as a base for soup or casseroles. Deep frying into chips is also possible. As a puree, the parsnip is also especially delicious in combination with, for example, pumpkin and carrot or potatoes.

2. For most people the parsnip is a forgotten vegetable, but it used to be just as popular as the winter carrot. The carrot is long, ivory-colored and sometimes weighs up to 300 grams. The taste is somewhat like anise: intense and sweet. The parsnip contains a fair amount of sugar, but also a lot of fiber. You will also find folic acid, potassium, vitamins B2 and C and calcium in this root. As far as preparation is concerned, you can go in any direction with parsnip. Eat it raw, stewed or cooked, or as a base for soup or casseroles. Deep frying into chips is also possible. As a puree, parsnips are especially delicious in combination with pumpkin and carrot or potatoes, for example.

6. Celeriac

1. Another suitable basis for puree, but the celeriac is also delicious au gratin from the oven or used in a salad. You may still use this sturdy tuber in pea soup, but there is so much more possible. You can eat both the tuber and the leaves. The taste is spicy and the tuber is often very cheap. Celeriac contains few kilocalories and carbohydrates, but a lot of fiber. Also no shortage of minerals like potassium.

7. Cassava

1. The cassava is the root of a shrub that mainly grows on the savannah. After the potato, it is the most consumed root vegetable in the world. The carrot contains a lot of starch and is therefore very nutritious. Cassava naturally contains the poisonous hydrocyanic acid. Hence, it is recommended not to eat cassava raw. The taste is similar to that of the potato, but the structure is firmer. Croup crackers and cassava chips are particularly well-known here, but this tuber also has more options. Cassava porridge is eaten a lot, but it also works well in soup or stir-fries.

8. Rutabaga

1. It is often confused with the turnip, but the turnip is - the name says it all - related to the cabbage. The swede does grow underground. Like other types of cabbage, it is rich in vitamins, including vitamin C, but the kohlrabi also contains beta-carotene and calcium. It is a typical winter vegetable and very suitable for cooking or stewing. The fragrant yellow flesh then acquires a soft, sweet aromatic taste that goes perfectly with cheese and lamb, for example. A