Potatoes back on menus as healthy meal

Compared by some to a blank slate, potatoes can effectively work with a wide range of different flavors and ingredients, says Pszczola

Potato-based dishes are turning up on more dinner tables and restaurant menus as a healthy addition to almost any meal, according to a new research.

Donald E. Pszczola, senior editor of Food Technology, examined the history of the spud as well as some of the innovative ways it can be prepared and new products on the market that showcase the healthy advantages of potatoes.

“Compared by some to a blank slate, potatoes can effectively work with a wide range of different flavors and ingredients,” said Pszczola.

He found that potatoes are appearing on menus in a variety of dishes.

Lime Chicken Potato Tacos, Creamy Potato Leek Soup with Tangy Tarragon Drizzle, Mediterranean-inspired cuisine such as Salad with Potato Medley, Potato Crusted Goat Cheese, Potato Risotto, Potato Chips Strips, Gnocchi Tart with Purple Potato Puree and Caramelized Cauliflower and Potato Soup are some of the more innovative potato-based dishes.

Pszczola published his research in the “Ingredients” column of the April 2011 issue of Food Technology magazine.

http://www.thehindu.com/health/diet-and-nutrition/article1770420.ece

http://www.depsyl.com/

http://back2basicnutrition.com/

http://bionutritionalresearch.olhblogspace.com/