Entries from The Amateur Gourmet tagged with 'vegetables'
Roasted Parsnips
Easy. Shockingly easy. Are you ready? In one paragraph, here we go (courtesy of David Tanis and his marvelous book, "A Platter of Figs.") Buy parsnips (4 to 5 pounds). Heat the oven to 375. Peel the parsnips. Quarter them lengthwise; remove the central core. If they're large, cut them into 3-inch lengths. Toss with olive oil (appx. 3 Tablespoons), salt and pepper and roast in a small baking dish for 45 minutes until they're tender and brown. They're sweet and earthy and delicious and go great with roast chicken, pork, or other roasted root vegetables. And they take less than one paragraph to make....
The Best Broccoli of Your Life
You know you've done something right with broccoli when the person you made it for describes it to someone else the next day as "better than biting into a steak." Those were Craig's words and they were a marked change from the first words he uttered about the broccoli, before he bit in: "You made broccoli for dinner? Broccoli and sweet potatoes?" Then he did bite in and his eyes lit up. "Oh my God," he said. "This is the best broccoli I've ever had in my life." Later he said: "If parents made this broccoli for their kids, kids wouldn't hate broccoli. They'd beg for it."...
My Alice Waters Moment
After watching that Alice Waters video last week and reading the accompanying article, I was determined to recreate the meal she made for NYT author Kim Severson. I'm not sure I recreated it exactly--I added too much oil to my aioli so it broke a bit; and I used purple carrots just because they were fun. But this was a simple, delightful, and mostly healthy dinner. Although, come to think of it, I did fry the potatoes in oil: but c'mon, who prefers boiled potatoes to fried potatoes? And don't carrots and radishes cancel out fried potatoes? If you do the math, this did more good for me than bad....
