Posted on 11/18/2006 4:53:54 PM PST by Wolfstar
Thanks
jonny .. really .. truly .. you are a magnificent artist.
So gifted with that special vision that puts magic in your hands.
May I ask .. are you an artist who does this for a living?
If you don't, I don't know why not. Private commissionings, etc.? My gosh, you're such an incredible artist.
Excellent post, E-dweller.
If you like a little sweet with your holiday dinners like candied yams etc. then I bet you'll love the rutabagas this way. Next time you do them you might take one out and mash it, add a good amount of butter and sugar, then keep doing it till you get the balance the way you want it. It takes a little more sugar than you probably think to get that taste I'm talking about. BTW when I say mashed I'm not talking about the way some people do potatoes where they're really runny. They need some substance to them. Also if you mash them remember they'll cook a whole bunch faster the smaller you make the chop before boiling. If not you'll be waiting till next Thanksgiving to try them.
Oh, and you're just like me since I only do them twice a year also, Turkey day and Christmas.
Oh snugs, I've never heard them called "swede" before. Well, as I said to lysie, if you enjoy a little sweet in your dinners, you might try it sometime. Who know you may discover a whole new taste sensation :-)
I also love parsnips done that way as well as brussel sprouts. I actually prefer most of my vegetables roasted. Much better than boiling them.
I think Americans call roast vegetables different to what we do with us roast is roasted in fat and crispy are yours like that are does it just mean they are oven cooked?
For some reason this link I just posted won't work from here, but if you copy and paste into your browser it will. It's well worth it to take a look at it.
Thanks, Eleanor!
Think you're right for the most part. We do roast our veggies in the oven. Sorry having a little difficulty understanding just what you said. Are you saying that when you roast your roast you put your veggies in with them, and cook them in the fat along with the meat? Or do you do them separately on top of the stove in fat?
Boy, I'm all for as much fat as legal, but over here the "food police" are right in there telling you how bad it is, so some of us try a little light oil and into the oven they go. Ohhhh for the good old days when everything was OK.
What I mean by roast potatoes or parsnips are as follows:-
Peel potatoes and cut into wedges or chunks put in cold water and bring to boil for about 5 mins.
If doing parsnip as well peel and cut them as above and about 3 mins from the end of the 5 min boil put them into the saucespan.
Drain well and put to one side.
Meanswhile in a pryex or roasting tin heat some fat if possible fat from the meat that is already roasting in the oven so you get the meat juice flavour.
If not meat fat available you can using bought dripping or just veg oil with maybe a bit of Bovril in it for flavour.
Put enough oil in pan that you will be able to spoon over the veg and leave enough that it will still not stick to the pan whilst roasting.
Put fat in oven until very hot normally takes about 10 mins bring out put the veg into pan and spoon fat over put back in oven for about 30 - 50 mins until crispy but not burnt length of time will depend on how small you have cut the veg up the smaller the crisper.
In my opinion the best way to eat potatoes and parsnips esepecially with a little gravy over them made from the meat juices.
I am absolutely sitting here drooling! Oh YUM! This sounds wonderful. I'll print this out, and you bet I'll be trying it soon. I have done the potatoes in the oven along with a roast and in the "old" days when our critters had more fat on them I was able to baste the potatoes while the meat was roasting. This was especially wonderful when I'd do a lamb roast and have the oven brown potatoes with it. Thanks so much for the recipe.
Yes mum used to the potatoes with the roast years ago but somehow they did not seem to crisp that well over the years so we started doing them in a separate dish and bingo they then crisped nicely.
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