Friday, January 10, 2014
Use your favorite veggies. Or even better, use the ones you don't like so much and you'll be amazed. Roasting (no, it's not baking) concentrates flavors in creamy middles, and caramelizes edges for sweet crunch. Anything relatively dry. Really. Should be a dry heat, not a casserole.
1. Things may not cook at the same rate, so watch out for drying out or burning. Chop with that in mind. You can check when you stir and rotate pan, maybe every 30 mins.
2. Pile a few layers, not just one layer spread out, so use an appropriate size pan.
3. Flavors should go in at the start.
An adaptation of this recipe from thewednesdaychef.
Also see here.