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Den of inanity
Culinaricon  (Topics: 84 - Posts: 568)
Page  1
Roasted root vegetables -interesting variant
Posted by Igelkotten Nov 10, 2008, 07:54
As mentioned in the "temporary delay" thread, I cooked some roasted root vegetables for Carduus' early birthday that turned out very well. Here's a more detailed description, if anyone wants to give it a try:

I peeled a big bunch of beetroots, and cut them in chunky half-moons. I also peeled some kålrot, (rutabaga or swede, I believe) and cut it in thinner half-moons (due to the different cooking times) and also a peeled red onion in thin half-moons. I then removed the cores from a few ripe pears, but kept the peel on, since it was so thin, and cut them into about eights.

I threw the lot in a sheet pan, splashed some olive oil and a little bit of balsamic vinegar on top, sprinkled the whole mess with a little salt, some chervil, black pepper and a teeny pinch of ground dried coriander. To finish it off, I also added a few slices of dried, smoked, german ham, cut into shreds, and then mixed everything in the sheet pan. Into the oven it went, at a fairly decent heat (220 degrees or so) for about 25 minutes.

I had also braised a very nice piece of beef with onions and red wine, to the very tender stage.

They went very well together! The sweetness of the root vegetables contrasted very nicely with the slight tartness of the meet, and the different sorts of sweetness from the beetroots, rutabaga and pear contrasted with each other in a very nice and complimentary way.

I must say that I had, more or less on a whim, managed to hit a jackpot! [:)]

Try it for yourself and see what your results are! [paw]


Posted by Sunjumper Feb 23, 2009, 09:53
Again I curse my self for not having an oven.
But I will try this one of these days.

Have you tought of sprinkling a tiny bit of sugar (like half a tea-spoon) on top of it to let it caramelize in the oven?


Posted by Igelkotten Feb 25, 2009, 19:06
I think the dish would be made all too sweet and sugary if I added sugar or honey to it. Beetroots are decidedly sweet in themselves, rutabagas also have a distinct sweetness, and roasted onions are also sweet in themselves. Really, the dish needed the balsamic vinegar to provide a bit of contrast and sharpness to it.


Posted by Sunjumper Feb 25, 2009, 19:12
Quoted from: Igelkotten

I think the dish would be made all too sweet and sugary if I added sugar or honey to it. Beetroots are decidedly sweet in themselves, rutabagas also have a distinct sweetness, and roasted onions are also sweet in themselves. Really, the dish needed the balsamic vinegar to provide a bit of contrast and sharpness to it.


It does not taste that much sweeter really as the amount of sugar required is tiny and you can of set the suger with a bit more salt.

Right now I am contemplating the possible use of lemon...


Posted by Igelkotten Feb 25, 2009, 20:43
Caramelized lemon wedges have all sorts of uses and abuses... [heart]


I usually just throw them in a non-stick coated pan over very high heat, sear them quickly on one side, flip them over and sear them on the other side, and then let them rest in a bowl before i use them. Squeezing the juice over a salad, for example, or letting them fry in butter along with a bunch of fresh mangetout or blette...


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