So tonight’s recipe (roasted parsnip and cumin soup) calls for me to roast parsnip, pontiac potatoes, sliced onion, whole garlic cloves and cumin seeds in olive oil.
Simple right?
Not really. Let’s think onion first-doesn’t take long to roast sliced onion. Garlic cloves-the big ones about 25 mins around the 200 mark and they’re pretty well spot on. Parsnip and potato depends on the variety of potato and the size you cut both.
And I’ve never roasted parsnip before. And the recipe is really very very helpful-it of course, describes the size you should cut them everything so it cooks evenly. NOT
So, to cut a long story short, I ended up with a tray of mixed roasted vegetables in a variety of stages of cooking. Picking through this for the less cooked ones wasn’t fun.
Lesson 1-Don’t just think, but REALLY think about the sizes and cooking times of various vegetables you’re roasting together.
Lesson 2-Parsnips cut the same size as potatoes take longer and brown up quicker.
Lesson 3-You can’t always trust a recipe.
Recipe count: 6 down 53 to go.
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