Saw a cooking show where root veggies (parsnips, rutabagas, miscellaneous
tubers) were roasted with cloves of garlic and drizzled with extra virgin.
It looked so good I tried it and nearly gagged.

Did I miss something? What is the secret to bringing out the "sweet
flavour" that this TV guy was claiming?




--
The generation that used acid to escape reality
Is now using antacid to deal with reality
http://www.dwacon.com

Hmm, well first of all, do you normally like those veggies when prepared
differently? If not, then you shouldn't expect to like them roasted. Roasting
intensifies flavors.
Also, did you cook them through till soft? Did you have enough oil on them? Did
you season liberally with salt and pepper? These things are all crucial when
roasting veggies. Maybe try some different vegetables and see how you like
those, root vegetables aren't for everyone.

-Suz

>Saw a cooking show where root veggies (parsnips, rutabagas, miscellaneous
>tubers) were roasted with cloves of garlic and drizzled with extra virgin.
>It looked so good I tried it and nearly gagged.
>
>Did I miss something? What is the secret to bringing out the "sweet
>flavour" that this TV guy was claiming?
>
>
>
>
>--
>The generation that used acid to escape reality
>Is now using antacid to deal with reality
>http://www.dwacon.com
>

d w a c o n wrote:

> Saw a cooking show where root veggies (parsnips, rutabagas, miscellaneous
> tubers) were roasted with cloves of garlic and drizzled with extra virgin.
> It looked so good I tried it and nearly gagged.
>
> Did I miss something? What is the secret to bringing out the "sweet
> flavour" that this TV guy was claiming?

Did you cook them long enough. I am not a big fan of parsnips. I hate them
boiled but if they are very well roasted, to the point of being well done and
caramelized, they are quite tasty. I had them roasted once when they were
barely cooked and they still had that horrible taste I associate with boiled
parsnip.

d w a c o n wrote:
>
> Saw a cooking show where root veggies (parsnips, rutabagas, miscellaneous
> tubers) were roasted with cloves of garlic and drizzled with extra virgin.
> It looked so good I tried it and nearly gagged.
>
> Did I miss something? What is the secret to bringing out the "sweet
> flavour" that this TV guy was claiming?
>
----

A few years ago I spent hours making a casserole from Sunset
Magazine for Thanksgiving titled something like "Autumn
Root Vegetables". Carrots, rutabagas, parsnips, onions,
and I don't remember what else. It was truly NASTY
although the accompanying article raved about the
combination. And it made a HUGE amount. Everyone took
the courteous one bite and the rest fed the trash can.

Don't believe everything you read or hear....
gloria p

On Mon, 29 Dec 2003 21:27:52 -0500, "d w a c o n" >
wrote:

>Saw a cooking show where root veggies (parsnips, rutabagas, miscellaneous
>tubers) were roasted with cloves of garlic and drizzled with extra virgin.
>It looked so good I tried it and nearly gagged.
>
>Did I miss something? What is the secret to bringing out the "sweet
>flavour" that this TV guy was claiming?

Most root vegetables have enough sweetness to bother many people. The
problem is to counteract the sweetness.



Rodney Myrvaagnes NYC J36 Gjo/a


"Biologists think they are chemists, chemists think they are phycisists,
physicists think they are gods, and God thinks He is a mathematician." Anon