Date: Sat, 20 Nov 93 23:12:39 CST
From: BILL KELLOGG (KELLOGG@FNALV.FNAL.GOV)
Subject: Roasted Vegetables
This is a first-generation modification of a roasting technique that
used oil and butter. The original recipe/technique was in Organic
Gardening Magazine 5 or 6 years ago.
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Roastable Vegetables and Cooking Periods (475 deg. F. oven)
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_Longest Cook (35 minutes)_ Leeks (parboiled)
Okra (whole)
Beets Pearl onions (whole)
Onions Peas (in pods; trim stem and tail)
Potatoes Peppers (quartered lengthwise and
Sweet Potatoes seeded)
Turnips Summer squash (sections)
Rutabagas Zucchini (sections)
_Medium Cook (20 minutes)_ _Short Cook (5 minutes)_
Brussels sprouts Cabbage (parboiled; cut in wedges)
Carrots Mushrooms (caps)
Cauliflower (blanched; in florets)
Fennel (bulb, halved or quartered)
Garlic (whole cloves, peeled)
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Preparation and size:
Peel tough-skinned vegetables and cut large ones into 1 to 1-1/2 x 2-1/2
inch pieces.
Roasting procedure:
1. Preheat oven to 475 deg. F.
2. Select your assortment of vegetables and get them ready as described in
the chart above. (The article recommended always including cloves of garlic)
3. Put about 2 Tablespoons of soy sauce in a shallow non-stick roasting
pan - one that will allow all of the vegetables to rest on the bottom of
the pan. (I used a light spraying of Pam, but I think I'll skip that the
next time - I'm not sure it did anything) Add enough water to barely cover
the bottom of the pan (it won't stay covered all of the time, but that's
fine - we don't want to boil the veggies, just keep things from burning to
the pan).
4. Add your choice of vegetables from the Longest-Cook list. Toss the
vegetables in the water-soy mixture to moisten. Put in 475 deg. oven and
roast for 15 minutes, adding water and turning the vegetables about every 5
minutes as needed.
5. Add your choice of Medium-Cook vegetables. Sprinkle all of the
vegetables with a little soy sauce and freshly ground pepper. Add water
as needed. Roast 15 minutes, adding water and turning the vegetables about
every 5 minutes as needed.
6. Add Short-Cook vegetables, if desired. Sprinkle all vegetables with a
little vinegar (to taste - I used brown rice vinegar) and a little Tobasco
sauce if desired (a few *drops*). Toss vegetables lightly. Roast another
5 minutes, or until all vegetables test crisp-tender.
To serve: Arrange vegetables by type (potatoes together, carrots together,
etc.) on a serving platter or individual plates.
To be perfectly honest... mine were arranged randomly. :-)
kwvegan vegan