Our NYC Holiday Market is open (!!!) for the weekend. Come on by »
🔕 🔔
Loading…

My Basket ()

All questions

A question about a recipe: Creamy Carrot Ginger Bisque with Cashew Cream

F71fa089 47c2 4e2e a947 d1508e34fd17  food52 02 05 13 5041

I have a question about the recipe "Creamy Carrot Ginger Bisque with Cashew Cream" from Gena Hamshaw. How about using sweet potatoes for Russets?

asked by Tony Rice almost 3 years ago
4 answers 937 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 3 years ago

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.

28a11abf 5662 435a b467 915fd71bb7e9  stringio
added almost 3 years ago

Thought so. Thanks.

1d0d675a 5598 44a5 865e 32730d2a1273  186003 1004761561 1198459 n
added almost 3 years ago

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.

21cce3cd 8e22 4227 97f9 2962d7d83240  photo squirrel
added almost 3 years ago

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.