I watched this cooking show on TV about roasting root veggies until they
taste sweet. I tried it -- and nearly gagged!

I guess I wasn't paying attention. There is more to it than just putting
them in the oven and roasting, right?


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www.dwacon.com




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dwacon wrote:

> I watched this cooking show on TV about roasting root veggies until they
> taste sweet. I tried it -- and nearly gagged!
> I guess I wasn't paying attention. There is more to it than just putting
> them in the oven and roasting, right?
> Uncle Dwacon

I tried it too; ditto. I'd rather roast a smaller combination until I find
things I like. The celery root got mushy. I'll leave roasting for cooler
weather tho. Will grill asparagus plain tonite.
Edrena

dwacon wrote:

> I watched this cooking show on TV about roasting root veggies until they
> taste sweet. I tried it -- and nearly gagged!
>
> I guess I wasn't paying attention. There is more to it than just putting
> them in the oven and roasting, right?
>

They should be brushed with oil and seasoned, then cooked until well done.
FWIW, I used to hate parsnips, still do hate boiled parsnips, but well
roasted parsnips are delicious.

Dave Smith wrote:
> dwacon wrote:
>
> > I watched this cooking show on TV about roasting root veggies until they
> > taste sweet. I tried it -- and nearly gagged!
>
> > I guess I wasn't paying attention. There is more to it than just putting
> > them in the oven and roasting, right?
>
> They should be brushed with oil and seasoned, then cooked until well done.
> FWIW, I used to hate parsnips, still do hate boiled parsnips, but well
> roasted parsnips are delicious.

That caught my eye. I like or am neutral about all
veggies but bell peppers (give me the hot ones thanx)
and parsnips. I'll try roasted some time just to see.

dwacon wrote:
> I watched this cooking show on TV about roasting root veggies until
> they taste sweet. I tried it -- and nearly gagged!
>
> Uncle Dwacon

For a moment when I read the subject line I thought we were going to discuss
Alex Haley's book from the 1970's. If you don't like roasted root veggies,
for goodness sakes don't roast them!

Jill

"jmcquown" > wrote in message
. ..
> dwacon wrote:
>> I watched this cooking show on TV about roasting root veggies until
>> they taste sweet. I tried it -- and nearly gagged!
>>
>> Uncle Dwacon
>
> For a moment when I read the subject line I thought we were going to
> discuss
> Alex Haley's book from the 1970's. If you don't like roasted root
> veggies,
> for goodness sakes don't roast them!


Ya... I was just wondering if there was a way to get them to taste as
"sweet" as the guy on TV said they tasted...





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In article <%YLqe.80877$sy6.43043@lakeread04>,
"dwacon" > wrote:

> "jmcquown" > wrote in message
> . ..
> > dwacon wrote:
> >> I watched this cooking show on TV about roasting root veggies until
> >> they taste sweet. I tried it -- and nearly gagged!
> >>
> >> Uncle Dwacon
> >
> > For a moment when I read the subject line I thought we were going to
> > discuss
> > Alex Haley's book from the 1970's. If you don't like roasted root
> > veggies,
> > for goodness sakes don't roast them!
>
>
> Ya... I was just wondering if there was a way to get them to taste as
> "sweet" as the guy on TV said they tasted...
>

Uh, well, "root veggies" would include yams and potatoes and as far as I
know, those are roasted all the time.

I also roast carrots when I do pot roasts. Not quite the same, but they
come out just fine. Onions, same thing.

Garlic is also a root veggie and it's _fantastic_ roasted! In fact,
IMHO, roast garlic is superior to fresh!

What roots were you referring to?
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

Maybe you didn't leave them in long enough?

I've roasted lots of things.....yams, potatoes, carrots, rutabega,
beets, leeks, onion.....at about 425 for 45 minutes to 1 hour, and they
sure sweeten up for me! All I've given them is a drizzle of olive oil.
They get parts that are brown and carmelized, crispy on the outside but
the inside is soft and sweet. What did you try for temperature and
roasting time?

"Katra" > wrote in message
...
> In article <%YLqe.80877$sy6.43043@lakeread04>,
> "dwacon" > wrote:
>
>> "jmcquown" > wrote in message
>> . ..
>> > dwacon wrote:
>> >> I watched this cooking show on TV about roasting root veggies until
>> >> they taste sweet. I tried it -- and nearly gagged!
>> >>
>> >> Uncle Dwacon
>> >
>> > For a moment when I read the subject line I thought we were going to
>> > discuss
>> > Alex Haley's book from the 1970's. If you don't like roasted root
>> > veggies,
>> > for goodness sakes don't roast them!
>>
>>
>> Ya... I was just wondering if there was a way to get them to taste as
>> "sweet" as the guy on TV said they tasted...
>>
>
> Uh, well, "root veggies" would include yams and potatoes and as far as I
> know, those are roasted all the time.
>
> I also roast carrots when I do pot roasts. Not quite the same, but they
> come out just fine. Onions, same thing.
>
> Garlic is also a root veggie and it's _fantastic_ roasted! In fact,
> IMHO, roast garlic is superior to fresh!
>
> What roots were you referring to?

Parsnips, Turnips, Carrots... etc.



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http://www.dwacon.com/holidays/fathers_day.html








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