Weight Loss Surgery Cookbook

256 Part III: Simple Recipes to Enjoy Anytime

Packing Flavor into Potato Dishes

Potatoes have gotten a bad rap because they’re a high-carbohydrate food.

However, potatoes are a good source of vitamins C and B6, potassium, and

fiber. They’re naturally low in fat, but the way they are often prepared or the

toppings added can turn them into high-calorie, high-fat nightmare. If you

want to add a potato to your meal, just make sure you choose a preparation

method that doesn’t add a lot of fat or load it up with high-calorie toppings

after cooking.

As you prepare potatoes, you may notice black or green spots. Black spots

are caused by bruising the potato. As firm as a potato feels, it bruises as

easily as an apple or a banana. Simply cut away any black spots before using.

Green spots are caused by long exposure light. Like with black spots, simply

cut away the discolored part before using.

Potatoes are tubers, which means they grow underground as part of a root

system. Most root vegetables grow as a single root directly below where

they’re planted, like a carrot, but a potato plant can have 5 to 8 potatoes

(tubers).

T Asiago Carrot and

Potato Au Gratin

Don’t like cooked carrots? Mix ’em in with potatoes and they’re yummy. Here’s a twist

on mashed potatoes that gives you your vitamin A for the day. This recipe works for

Stage 3, smooth foods, because you put the vegetables in the food processor.

Stage: Smooth foods

Preparation time: 10 minutes

Cooking time: 17 minutes

Yield: 4 servings (^3 ⁄ 4 cup each)

2 medium carrots, cut into quarters

2 medium red potatoes, cut into quarters

1 egg

(^1) ⁄ 4 cup grated Asiago cheese, divided
1 tablespoon butter
1 tablespoon fat-free sour cream
(^1) ⁄ 4 teaspoon Dijon mustard
(^1) ⁄ 2 teaspoon salt
(^1) ⁄ 8 teaspoon cayenne pepper
1 Place quartered carrots and potatoes into a large pot and cover with cold water. Bring
to a boil and cook until tender, about 15 minutes depending on their size. Drain.