The biggest mistake you're making when roasting vegetables, according to this chef:
Save time during holiday preparations by par-roasting string beans for casserole, pumpkin for pie, onions for caramelized application, and side dish vegetables, rather than boiling, baking, and roasting in scattered steps.that boiling or oil-roasting can’t match. But move quickly—potatoes get gummy quickly as they cool.
For winter squash, Balla roasts until 80 percent cooked and then adds compound butter. “It sizzles into the squash and caramelizes the outside a little bit. Then whatever drips down in the bottom of the pan you just pour it back over it again,” he says. So halve, remove seeds, and lay skin-side down. Then let the heat, sugar and eventually fat do their magic.At Duna, Balla uses the gumminess of those dry-roasted potatoes to his benefit, making a sort of “potato glue.
Use the roasted vegetables in a warm salad, coupled with raw ingredients like fresh herbs, fruit, and pomegranate seeds. Button or cremini mushrooms roasted until their liquid releases and caramelized, tossed with other vegetables like brussels sprouts and charred onions make for a particularly great combination. “Dry roasting makes for a more natural pairing because you retain a lot of freshness and brightness, and they absorb the fat anyway.
No matter how you use them, Balla just wants you to play with the trick that makes vegetables cook cleaner, feel healthier, and taste far more flavorful. “Why not just experiment? Every time, you learn. Just go to the market, buy a bunch of stuff, and throw in the oven. It's not rocket science. Be confident and trusting. Go out and play with it. It's a fun thing.”
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