Peter Walker
gone but not forgotten
Roast potatoes have been standard English fare all our lives, and by exception, roast parsnip. All you do is parboil the coarsely-sliced veg for a minute or so, drain and put in a tray below your roasting meat, covered with a bit of dripping, butter, lard or oil. Duck dripping from the last roast is fine and goose dripping is out of this world, but you may need that to swim the channel.
What I wanted to say was try other root veg. I think swede is really nice (just had some today), Celeriac is fantastic, and firm roots like turnip, kohlrabi or Mooli. Also you can put other trimmed but uncooked veg, like peppers, aubergines, courgettes, fennel or chicory, similarly smeared with grease.
Try it!
Peter
What I wanted to say was try other root veg. I think swede is really nice (just had some today), Celeriac is fantastic, and firm roots like turnip, kohlrabi or Mooli. Also you can put other trimmed but uncooked veg, like peppers, aubergines, courgettes, fennel or chicory, similarly smeared with grease.
Try it!
Peter
I use a drizzle or spray of extra virgin olive oil, or peanut oil, depending on what I'm cooking. I love spuds and parsnips, aubergines and zucchini (courgettes) baked. Don't try swede often but will and also never done celeraic but will put some on the list. What about baked onions, hey? Mmmm.
