Originally Posted by LeanneMorgan
I tried mixing different types of vegetables to see if it would thicken up, but it doesn't! It stays watery and honestly it looks and tastes awful
. I'm diabetic so there's no way I can add potatoes to my puree. Please help!
Are you Type 1 or Type 2 diabetic? I understand your concern in controlling your carbs, but you do need some as they have a lot of nutrients that a diabetic needs. Potatoes are loaded with vitamins and other minerals that your body needs. It is not the enemy that so many diabetics think it is. There are potatoes that have less starch than others. You can use a waxy potato like a Red Skin. Or even a Yukon Gold. The Idaho Russet is loaded with starch. Stay away from that one. New potatoes and Fingerlings are also low in starch as they haven't had time for the starch to develop.
Have you ever constulted with a Licensed Diatician? It is really worth it. Ask if she/he has been trained for Diabetic Foods. They have a special course that runs for more than a week.
Words from a Type 2 diabetic that was able to get off insulin and control my sugar levels now just by diet alone. And I do eat potatoes.
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"