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Natural Thicker For Soups And Casseroles


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For recipes that call for flour to thicken soups and or casseroles I add about 1/4 cup of cooked sweet potatoes. For example, I decrease the eggs and flour in a salmon casserole and replace the flour in brocolli soup with chopped/cooked sweet potatoes.

- Submitted by SANDIEB6 2/14/2011 in Living With Diabetes | 3 Comments
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Member Comments

CHRSTNBJ 10/17/2013 1:10:00 PM

    This is a great Idea. I saute then puree celery, onion, Zuccini and carrots (all shredded first) then add that to almost everything as a thickener. particularly good in homemade spaghetti sauce!
CESPRINGALL 10/17/2013 9:56:00 AM

    I puree cooked cauliflower stems, freeze them and add them to soups for a creamier texture and nutrients. I tried broccoli but the colour puts some people off. I love the flavour though
NORASPAT 10/17/2013 8:45:00 AM

    I keep frozen mashed sweet potatoes in the freezer. I use them for all of my soups and stews. It gives a better texture it also imparts colour especially in chicken soups.

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