It's still cooking in the slow cooker, taking it off the boil wasn't really an option.

I was considering the potato - and then pulling it out later, but I figured that if it's the starch responsible for reducing the saltiness, then some of the risoni pasta I use in soups would probably work without doing horrible things to the GI.

So another litre of water, an extra carrot and a handful of risoni pasta. Last taste was amazing!

Consulting google revealed the following two hints for rescuing food from too much salt:

The recipe for the casserole said a teaspoon of salt but you used a dessert spoon by mistake, don't throw it out and starve - peel a potato, cut into medium size pieces and add to the casserole. Simmer and when the potato is soft lift carefully out. The potato should have absorbed a lot of the saltiness.

And:

Other ways to disguise saltiness is by adding a small can of tomatoes, or a dash of sweet sherry or a little plain yoghurt, whichever is most suitable for the particular dish involved.


If it comes up too salty with continued cooking, I'll go for the tin of tomatoes and then thicken it up to make a stew.