<<There's a recipe for a garlic saffron soup I want to make for a
benefit dinner I'm hosting (On occasion I auction off my services for a
"chef's table"). It calls for potatoes to thicken and bind the soup.
Has anyone used cauliflower for the same purpose? It would seem neutral
enough, especially if not overcooked, and not affect the flavor too
much, but I want to make sure from someone with first-hand experience
with it. Perhaps half potato/half cauliflower?
I'd experiment and run up a trial batch, but saffron is a bit too
expensive for that <G>.
B/, moderator hat off>>
Cauliflower will probably not work. It doesn't have the starch content
that potato does. People who are on a low carbohydrate diet do fine with
cauliflower for that reason.
--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life
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