Tag: vegetables
Whole Roasted Rainbow Carrots
Whole Roasted Rainbow Carrots
This is my favorite way to cook carrots; whether they’re rainbow carrots or your regular orange carrots. The carrots need not to be peeled. The peels give them a nice texture and contain a ton of vitamins. Serve the carrots either hot or cold.
Ingredients
- 2 bunches rainbow carrots washed; stems trimmed
- 2 tsp sea salt
Balsamic Glaze
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 2 tbsp brown sugar
- 2 tbsp honey
- 2 tbsp dried rosemary
Instructions
- Mix together the glaze ingredients.
- Line a baking pan with parchment paper. Lay out the carrots in a single layer. Drizzle the glaze over the carrots. Season with salt. Place in a preheated 350° oven for 45 minutes.
Roasted Japanese Sweet Potatoes; 2 Ways
Roasted Japanese Sweet Potatoes; 2 Ways
These purple sweet potatoes are something special. In Japan, they are known as satsumaimo. The interior is a light creamy white that turns yellow after cooking. There are 2 ways to roast them in the oven. At 325° for 70-90 minutes, the sweet potato has a sweet cake-like texture. At 375° for 50-60 minutes, they are cheesecake-like with a crispy outside. Either way, eating these sweet potatoes is like eating a dessert.
Equipment
- foil
Ingredients
- Japanese sweet potatoes
- butter for serving
Instructions
- Prick your sweet potatoes with a fork on all sides.
- Wrap them in aluminum foil. Put in a cold oven at either at 325° for 70-90 minutes or at 375° for 50-60 minutes.
Creamed English Peas
Creamed English Peas
The origin of peas in a cream sauce dates back to the mid 1600s during the time of King Louis XIV. Fresh peas were boiled and added to the great mother sauce, the bechamel. While you don’t need to use fresh peas to make this rich side dish, they certainly have a better texture than frozen. Creamed peas pairs great with any type of poultry, fish, and other seafood.
Ingredients
- 2 cups English peas shelled
- 2 tbsp butter
- 1 tbsp flour
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 tsp salt
- 1/2 tsp cracked black pepper
- 1/4 tsp ground nutmeg
Instructions
- Bring a pot of water to boil. Add in the peas and boil for 8 minutes. Drain.
- While the peas are boiling, melt the butter in another pot. Whisk in the flour. Cook for 3-4 minutes on medium low heat.
- Pour in the cream, milk, and seasonings. Whisk with the roux. Simmer on medium low heat for 2 minutes until the sauce slightly thickens. Stir in the peas and cook for 2 more minutes.
