Guest guest Posted January 26, 2006 Report Share Posted January 26, 2006 Instead of boiling out all the flavor from root vegetables ..BAKE THEM .. Do not peal. Wash root vegetable such as beets, potatoes, carrots, etc., Place in med. oven , mid rack and bake until tender. I peal hot under running cold water. Baking seals in all the beautiful colors , flavors and nutrients that otherwise boil out into the water. The best potato soup is made from a day old potato. Sweet potatoes and Yams are more colorful and tastier baked. To *candy* my yams I use real maple syrup instead of brown sugar. Onions and garlic are delicious baked with a sprinkle of olive oil. Happy Cooking Happy Eating Deanna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2006 Report Share Posted January 31, 2006 What's the secret to roasting? I have tried this several times and what I get is veggies that refuse to soften and are usually burned. Potatoes are the worst for me! I'd so appreciate help with this! Thanks! Shelly , " genny_y2k " <genny_y2k> wrote: > > Instead of boiling out all the flavor from root vegetables ..BAKE > THEM .. Do not peal. Wash root vegetable such as beets, potatoes, > carrots, etc., Place in med. oven , mid rack and bake until tender. I > peal hot under running cold water. Baking seals in all the beautiful > colors , flavors and nutrients that otherwise boil out into the water. > The best potato soup is made from a day old potato. Sweet potatoes and > Yams are more colorful and tastier baked. To *candy* my yams I use real > maple syrup instead of brown sugar. Onions and garlic are delicious > baked with a sprinkle of olive oil. > Happy Cooking Happy Eating > Deanna > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2006 Report Share Posted January 31, 2006 , " Shelly " <anislandgirl@c...> wrote: > > What's the secret to roasting? I have tried this several times and > what I get is veggies that refuse to soften and are usually burned. > Potatoes are the worst for me! I'd so appreciate help with this! > Thanks! You have to spray them with oil (a little is enough, but it's tough if you use none), and make sure the shelf is in the middle of the oven. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 15, 2009 Report Share Posted February 15, 2009 I bought about 5 lb of turnips on clearance this weekend. I won't be making this dish, but definitely adding them into soups and salads. I quite like turnips. Hubby thinks he doesn't, but he does. Pam On Sun, Feb 15, 2009 at 12:49 PM, BARBARA KIPPER <Kipper38 wrote: > I know not everyone here is an old fashion farm girl or guy, but I am. > [More old than fashionable...] > > Anyway, I like the root veggies. > > We had a turnip gratin yesterday, leftovers today. > I didn't use vegan style cheese, but it surely can be done. > Simple to prepare, and I made it with sliced turnips, veggie broth, plain > cheddar cheese, onions, S & P, skim milk powder, with oatmeal to thicken the > sauce. > Grated cheese on top. > > My inspiration came from this source, which gives a good tutorial. > http://thepioneerwoman.com/cooking/2008/11/turnip-gratin/<http://thepioneerwoman\ ..com/cooking/2008/11/turnip-gratin/> > > If I had it, the low fat cheese would have been best. Because it was 75% > turnips, I felt the fat from the cheese was not so high in comparison to the > vegetable. > It was a good meal with fresh asparagus and sliced apples for the sweet. > > Happy healthy eating! > Barb K. > > Quote Link to comment Share on other sites More sharing options...
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