On Wed, 28 Jan 2009 10:59:48 +0100, "Giusi" >
wrote:

>Once properly trimmed, they roast very well. Oil, lemon, salt, maybe garlic
>if you like-- long and slow cooking. I like to do them around a leg of
>lamb.

I can't imagine them roasted... at least if they were "trimmed" the
way I trim them. Maybe trimmed down to the core would roast well, but
not the long "leaves" I like (better for scraping against your teeth).


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West