Likewise, avoid stews, which may have potatoes or other starchy vegetables in them.

Likewise, legumes, starchy vegetables, grains, and tropical fruits are key components of all Hispanic cuisines.

This takes the place of both meat and starchy vegetables for either luncheon or supper.

If starchy vegetables are cooked in water, when tender immediately drain away the water and dry them.

Serve on toast, or with starchy vegetables.

Potatoes, cereals, bread and all starchy vegetables are fattening, but should be well chewed and tasted before swallowing.

Whole grains usually loom large for vegetarians and vegans, and starchy vegetables are often important components of their meals.

Cooking starchy vegetables such as potatoes causes the starches to gelatinize (i.e., swell up and become thicker).

One of the biggest mistakes people make is adding too many whole grains, starchy vegetables, and fruits too soon.

But what about starchy vegetables?

In fact, when flour is added to soups made with dense, starchy vegetables, the texture becomes overly thick and starchy.

You'll want to keep your portions of these starchy vegetables small unless you have a very high tolerance for carbs.

Some people have a metabolism that may eventually tolerate moderate amounts of legumes, whole grains, and even some starchy vegetables.

While we find flour to be essential when working with more watery green vegetables, starchy vegetables don't seem to need flour.

There are hardly any limits here (though you don't want a diet based entirely on starchy vegetables like potatoes).

Substantive carbs, like starchy vegetables and whole grains, should constitute 40-45 percent of your daily caloric intake.