HOME > Chowhound > Home Cooking >
What are you cooking today? Share your food adventure
TELL US

How to save a recipe from too much salt...

k
KaraK Feb 4, 2009 04:35 AM

I roasted some veggies last night (carrots, sweet potatoe, butternut squash) with some olive oil, pepper, and sea salt. I must not have been paying enough attention to what I was doing and I serioulsy oversalted.

I was hoping to make something with the leftover veggies (soup, ravoli stuffing, etc) but I think it might be ruined. Any ideas on how to save my veggies from over salting?

  1. Robin Joy Feb 4, 2009 04:45 AM

    Rice devours salt, so maybe find some way of combining them with rice cooked without salt? Maybe a roasted veg. risotto with salt free stock? Or as a rice and veg. stuffing for vine leaves?

    1 Reply
    1. re: Robin Joy
      f
      foufou Feb 4, 2009 08:59 AM

      yes, combine oversalted veggies with either rice or potatoes cooked w/o salt

    2. Sam Fujisaka Feb 4, 2009 04:51 AM

      Pureed soup with some caramelized onions and a milk base.

      1. n
        Nyleve Feb 4, 2009 06:04 AM

        Just make sure you don't add any additional salt - or, for that matter, salty ingredients like Parmesan cheese, prosciutto, salted stock - to the new dish. You could also, if you want, roast some extra vegetables without any seasoning whatsoever and mix the two batches together. I suspect that if you decide to make soup, and you use unsalted stock (or water or milk or whatever) and maybe a few other veggies, you'll be just fine.

        1. HaagenDazs Feb 4, 2009 06:23 AM

          If you make soup, you should be fine. Just don't add any salt to the soup unless you think it needs it after you've cooked it for a few minutes.

          1. greygarious Feb 4, 2009 07:03 AM

            MAYBE you could use osmosis to remove some salt by letting the veggies sit in plain water, then draining them. You could try this with a small amount of veggies in a bowl with enough water to cover, tasting the water at intervals. If it works, the vegetables will probably be too wet for use in ravioli but would be okay in soup.

            1. ipsedixit Feb 4, 2009 07:59 AM

              Roast some more veggies without the salt, and then combine with the original over-salted veggies.

              1. b
                bu dat Feb 4, 2009 05:19 PM

                i agree with the potato advice - always works for me. just peel, chop up roughly, mix in, and let cook for a bit. taste after maybe 15 min. i use this for things that don't contain potato as well - like if i've over salted a sauce. stick some big potato pieces in and it just takes out the salt. then remove and discard (i know it's wasteful - you could save and use later).

                Show Hidden Posts