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