I have a question about the recipe "Creamy Carrot Ginger Bisque with Cashew Cream" from Gena Hamshaw. How about using sweet potatoes for Russets?
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It seems like the russet in the recipe is meant to give body, rather than flavor. But a sweet potato should certainly work. You can probably even up the carrots and leave the potatoes out.
Thought so. Thanks.
It would probably work, but that is not what the recipe specifies so don't expect it to taste like the recipe is supposed to taste.
i think sweet potato would make it like sweet on top of sweet. i'd suggest white potatoes or jerusalem artichoke or celery root for more neutral nutty flavor and starchy consistency. ymmv.
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