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Roasty-Toasty Potatoes, Carrots, And Onions
* Exported from MasterCook *
Roasty-Toasty Potatoes, Carrots, And Onions
Recipe By : not cut open or destemmed 1 large, juicy,
Serving Size : 4 Preparation Time :0:00
Categories : Tvfn
Amount Measure Ingredient -- Preparation Method
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2 Pounds mature red potatoes (about 8 small but -- Scrubbed
not tiny potatoes)
1 Pound carrots (about 6 medium) -- washed and
scrubbed, unpeeled, stem end left on
2 Large onions -- quartered, peel
left on
1 Tablespoon mild vegetable oil -- such as corn,
peanut, or canola oil
1 Tablespoon Tamari or Shoyu soy sauce -- plus additional to
taste (1 to 2)
Preheat oven to 375 degrees. Bring 2 large pots of water to a boil. Oil or
spray with Pam a baking dish, or dishes you need baking space large enough to
accommodate all the vegetables so they're not lying on top of each other.
Drop the potatoes into one pot of boiling water and blanch for about 6 to 8
minutes, then drain well, running cold water over potatoes. Repeat with the
carrots in the second pot of water, allowing 4 minutes blanching time for
long, skinny carrots; 5 to 6 for fatter carrots. Drain well.
Place the potatoes and carrots in the prepared baking dish with the onion
quarters (raw, skin still on). Toss the vegetables with oil, rubbing it into
the vegetables a bit with your hands. Let bake about half an hour, then
drizzle with the Tamari or Shoyu and toss again (yes, of course using an
implement this time, silly or just shake the pan with potholdered hands).
Let bake until potatoes and carrots are soft you should be able to pierce them
easily with a fork at their thickest point and quite browned here and there,
especially on the edge that has touched the pan. This will take about 45 to 55
minutes total.
Serve, at once, hot... but these agreeable vegetables also don't mind staying
in a warm place for 30 minutes or so if need be even an hour before serving.
Yield: 4 to 6 servings
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NOTES : CHEF DU JOUR CRESCENT DRAGONWAGON SHOW #DJ9340
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