Technique

Roasting vegetables

Roasting vegetables - photo 1 | Debic
Technique

Roasting vegetables

A technique for roasting vegetables (as a base for cream or as a vegetable component on a plate)

Equipment needed
  • Peeler
  • Oven plate
  • Silicone mat
  • Chef's knife

Step-by-step

 - photo 1 | Debic
Parsnip

Peel the parsnips with a vegetable peeler. Tip: Use the skins for another preparation, such as to dry or fry as decoration.

 - photo 1 | Debic
Parsnip

Cut the parsnips into equal parts and place on a baking tray.

 - photo 1 | Debic
Parsnip

Sprinkle the parsnips with the Debic Roast & Fry, sprigs of thyme, and coarse sea salt.

 - photo 1 | Debic
Parsnip

Roast the parsnips in the oven at 180°C for 20-40 minutes, depending on the size.

 - photo 1 | Debic
Cauliflower

Coat the cauliflower with Debic Roast & Fry and sprinkle with Maldon salt.

 - photo 1 | Debic
Cauliflower

Roast in the oven at 180°C until browned and cooked to the desired degree.

 - photo 1 | Debic
Cauliflower

Process further as garnish on a plate.

Tips

  • For a softer texture, first boil the parsnips in water with salt.
  • To emphasize the sweet taste of the parsnips even more, use a sweet honey-based icing over the parsnips.

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