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30-12-2003, 03:27 AM
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Root Vegetables
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 
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30-12-2003, 03:33 AM
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Root Vegetables
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
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30-12-2003, 04:08 AM
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Root Vegetables
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.
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30-12-2003, 04:34 AM
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Root Vegetables
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
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30-12-2003, 06:38 AM
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Root Vegetables
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
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