Wednesday, February 27, 2008

Notes on roasted root vegetables

I have before posted discussions of roasted root vegetables, a staple of mine throughout the winter. My dance partner points out that not all roots should be peeled — she does not peel her carrots or parsnips. I maintain that yellow turnips and most beets should be peeled, as the skin is tough, although the watermelon turnips do not need peeling.

Most people eat the roots of onions; I cannot, but green onion stalk goes well in a mixed root vegetable dish. Also not a root: butternut squash, peeled and cubed, fits in well with the winter medley.

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