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ROASTED ROOT VEGETABLES

    Posted By: TED EUDY
Wednesday, 26 November 2008, at 1:39 p.m.

I'M LOOKING FOR NEW/OLD FAVORITE IDEAS FOR ROASTED ROOT VEGETABLES.

I HAVE PARSNIPS, TURNIPS, CARROTS, CELERIAC,ONIONS, AND RUTABAGA

ARE THERE BETTER WAYS TO ACCENTUATE THE CARAMELIZED SWEETNESS AND TENDERNESS?

I PLAN TO LIGHTLY BLANCH THE CUT UP PIECES, COOL AND DRY THEM. THEN SPRINKLE W/ OLIVE OIL AND BUTTER, KOSHER SALT PEPPER, A WHISP OF DILUTE WHITE KARO, OR LIGHT DUSTING OF BROWN SUGAR, HERBS AND FINALLY ADD A LITTLE CHICKEN BROTH IN THE BOTTOM OF THE ROASTING TRAY FOR A LONG SLOW ROAST.

MOST RECIPES CALL FOR 400+ DEGREES FOR AN HOUR. THIS SOUNDS HIGH.

WHAT'S THE BEST TEMP AND TIME?? I ALSO LIVE AT 7,000+ FEET IN THE DESERT.

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  • ROASTED ROOT VEGETABLES
    TED EUDY -- Wednesday, 26 November 2008, at 1:39 p.m.

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