that was my first thought, i think if made as dry as possible that might
work... i was also thinking maybe sliced parsnips or rutabegas, could fry
and might be more like potatoes... Lee
"W. Baker" > wrote in message
...
> Storrmmee > wrote:
> : it is carbier than i usually eat nowadays, but even a smallish portion
> is
> : good, and if you cut back a bit on the thicknening it would still taste
> : good... hhhmmm, i wonder what vegetables it would be good on besides
> : potatoes,... will have to think on that, Lee
>
> Try mashed caulifloweer, our fauxtatoes:-)
>
> Wendy