thickening sauces.

Discussion in 'Slimming World Recipes' started by kerry b, 14 August 2011 Social URL.

  1. kerry b

    kerry b Silver Member

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    Going to make a pork apple & cider casserole which will have a very watery sauce. Do you thinly I could use mashed vegetable to thickening it up? Don't want to use flour/colour ad trying to keep syns down. I have a bag of aunt bessies mashed carrot & swede. Thanks
     
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  3. bilsat

    bilsat Really likes to cook

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    You can use instant mash!
     
  4. Mel2

    Mel2 Silver Member

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    Instant mash works ok, or I often scoop out some of the gravy and veggies from the casserole and blitz then stir it back in.
     
  5. kerry b

    kerry b Silver Member

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    Both good ideas. Will keep the mash In mind for when I use stock but just sounds strange with cider so puree veg it is for today. Thanks
     
  6. carley463

    carley463 Member

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    I'm glad someone has started this thread as i make a lot of sauces and never know how to thicken it (i hate counting syns for flour) I might have to try the instant mash idea (does it alter the taste at all does anyone know??)
     
  7. Mel2

    Mel2 Silver Member

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    It doesn't really alter the taste but I personally prefer the pureed veg way of thickening. I find that when I use smash all the potatoey bits kind of sink to the bottom of the sauce and it doesn't look very appetising. Each to their own though!
     
  8. drama_queenie

    drama_queenie Full Member

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    You could try courgette to thicken it, as it is one of those veg's that doesnt have a very strong taste itself, so will take on the taste of the cider! My mum does this trick in most things she cooks!
    Hope that helps!
    C xx
     
  9. wenjenn66

    wenjenn66 Full Member

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    thickening sauces

    I have and there is no difference
     
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