potatoes substitute
for savory.

Potatoes are neutral, Maillard-predictable, and don't interact strongly with broth. Taro absorbs salt aggressively from the cooking liquid and tints the broth a faint gray-purple — both effects are noticeable in a pale sinigang or clear soup where potato would be invisible. Cube to 1 inch, simmer 30 minutes. Use 1:1 cup. Pair with tamarind or fish sauce to complement the earthy note.

Cauliflower in savory dishes gives low-carb mash and roasts with 90% water and 2% starch. Steam 12 minutes, drain hard, mash. Use 1:1 cup of potato. Salt percentage stays at 1% but watch — cauliflower releases water on standing, so dress and serve within 20 minutes for proper mouthfeel.

Cornstarch in savory dishes is purely a thickener — no bulk for gratin or hash. Use 1 tbsp slurry per cup of broth to thicken sauce in lieu of mashed-potato body. Won't replace potato's bite or salt-absorbing role; combine with cauliflower or kohlrabi if you need both bulk and thickening.

Potato softens and absorbs cooking liquid evenly, but it starts releasing starch into the sauce after 30 minutes and can make a mojo braise cloudy. Cassava's 38% dense starch holds intact much longer — the cell walls resist breakdown, meaning the broth stays cleaner. Boil 25 minutes, drain, dress with mojo. Use 1:1 cup. Cassava reads completely neutral against garlic and cumin.

Use 1:1 cup. Potatoes have roughly 1% sugar and rely on Maillard browning from amino acids, giving a savory, nutty crust. Parsnips carry around 5% sugar, so they caramelize much faster and sweeter at the same 400°F — cut them slightly smaller than potato chunks to avoid burning the exterior before the interior softens. Trim back other sweet co-ingredients like carrots to keep the dish in savory territory.