Technique
Roasting vegetables
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
Peel the parsnips with a vegetable peeler. Tip: Use the skins for another preparation, such as to dry or fry as decoration.
Cut the parsnips into equal parts and place on a baking tray.
Sprinkle the parsnips with the Debic Roast & Fry, sprigs of thyme, and coarse sea salt.
Roast the parsnips in the oven at 180°C for 20-40 minutes, depending on the size.
Coat the cauliflower with Debic Roast & Fry and sprinkle with Maldon salt.
Roast in the oven at 180°C until browned and cooked to the desired degree.
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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