Jibarito (or at least something like Plantain?)

[NulloModo]

Hiya,

I am trying to convert a Puerto Rican dish, the Jibarito sandwich, but it is traditionally served between two slices of fried plantain. Now, looking at the carb count for plantain makes my head spin, so does anyone know of a vegetable or something else I could mock up that would taste sort of like plantain and have a similar consistency, but not the carbs?

I am going to try it again with Jicama, as that was my first instinct, but the Jicama tends to be too crisp, not chewy and malleable like the plantain is.

[Naja]

Do you know the carb count on celery root (celeriac)? It comes to mind as a texture substitute. Rutabaga is another possibiity. I'd suggest boiling then frying, for both possibilities.

[NulloModo]

Hmmm, according to fitday the Celeriac is still kinda high at 12 grams effective carbs per cup (albeit much better than plantain).

Rutabaga is a little better still at 8 effective carbs per cup, but still higher than I would be comfortable with.

[Naja]

The problem is that the texture you're looking for isn't happening in the vegetable kingdom without some starchy mass.

Try roasted turnips or daikon (Japanese radish) instead. Lower carbs, not quite the texture you're aiming for though.