akh

roasting vegetables i hadn’t thought to roast before

In technique on April 3, 2012 at 11:08 pm

i’m reading tamar adler‘s inspirational book “an everlasting meal.” the emphasis is on simplicity, health, minimizing waste, and using leftovers from one meal as the basis for another. one thing she encourages you to do is roast a whole bunch of vegetables at the beginning of the week and eat them in different forms for the next few days. that’s my kind of cooking, so i decided to give it a try.

but she recommends using vegetables that i hadn’t thought to roast before, like cauliflower and broccoli.

i’m sure she’d be proud that i also threw in two old sweet potatoes that i didn’t know what to do with, and some carrots from a bag i got to snack on that were too big to snack on.

oil and salt everything (“things that grow together, go together” – as in, root vegetables can cook together, things with florets – brocoli and cauliflower – can cook together)

and roast at 400 degrees until they are “completely tender.”

she also recommends an unusual (at least to me) way to cut your cauliflower:

sort of like bread slices, not by floret.

and she wants you to keep all the stems and leaves, etc to make “pistou.” more on that later…

basically the point is not to waste anything, so i think she’d be proud when all i ended up with was:

as for the veggie themselves, i was most skeptical about the broccoli, which i’ve always been taught to keep as close to uncooked as possible.

but i ate them all week with some rice and an onion-caper-anchovy-mustard vinegarette.

it was good and filling and easy and felt super healthy. not the best for summer, obviously, but a great way to get your veggies in the off-season.

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