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6

Basically dilution is the key, though a rinse and a short soak in fresh water will help a bit. You could freeze them in small quantities and use them up in vegetable soup a little at a time. Don't forget that commercial stock has quite a lot of salt in, so reduce that accordingly. Some thick stews could tolerate some mashed veg in them, again in fairly ...


4

Osmosis is your friend here. If you have not mashed them yet, drain them, cover with fresh water, wait, repeat - until the salt level is acceptable. I think that would be difficult with a mash since you'd lose vegetable with each draining. You will probably need to do this in the refrigerator to allow sufficient time for the salt to diffuse out without ...



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