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NannyP
Joined: 13 Apr 2005
Posts: 10952
Location: 86310 Nr St Savin
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 Posted: Thu Dec 08, 2005 5:33 pm Post subject: |
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| ejc-free wrote: | | Parboiling these roots - then oven roasting them with garlic, herbs and a few breadcrumbs sprinkled over - then adding some cheese for the last 10 minutes is also very tasty |
Sounds luvverly  |
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Lisa
Joined: 14 Apr 2005
Posts: 3236
Location: Milton Keynes, Bucks
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| Posted: Thu Dec 08, 2005 5:45 pm Post subject: |
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| ejc-free wrote: | | Parboiling these roots - then oven roasting them with garlic, herbs and a few breadcrumbs sprinkled over - then adding some cheese for the last 10 minutes is also very tasty |
Yum yum - sounds like another great variation.
Last night I tried wedges / fingers of potatoes, parsnip, carrot and swede, tossed in an equal mix of olive oil and runny honey, all roasted in the oven, served with sour cream dip. OH liked it too (bit like healthy chips I guess).
Tonight (veg box delivery day today, so even more root veg  ) I thought I'd try slicing them thinly and doing a root veg version of what you do with potato.... oh, what's the name? covered in milk or stock and baked in the oven until cooked and brown on top...? Mojo - you should know the name - something french isn't it?
Mmmm.... whatever.... comfort food....  |
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Deb_Moderator
Joined: 13 Apr 2005
Posts: 3661
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| Posted: Thu Dec 08, 2005 6:25 pm Post subject: |
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| Augrautin potatoes? |
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Heather
Moderator
Joined: 22 Apr 2005
Posts: 3969
Location: West Sussex
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| Posted: Thu Dec 08, 2005 6:30 pm Post subject: |
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| Au Gratin ? or Dauphinoise (sp?) |
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Lisa
Joined: 14 Apr 2005
Posts: 3236
Location: Milton Keynes, Bucks
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| Posted: Thu Dec 08, 2005 7:27 pm Post subject: |
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Ah, the 2nd one - dauphinoise (sp?) that's the kinda thing I was thinkin about.
Or boulangerie (sp?)...
I think one is with milk and/or cream, the other with stock and onions?
Okay - google and Sainsburys to the rescue:
boulangere is with stock and dauphinoise is with cream or milk!
Still think its worth trying with a mix of root veg, inspired by everyone else's ideas.... but given its getting a bit late, I'll have to leave it until another day now. Maybe I'll do a small dish of both and and have a taste test over the weekend and let you know 
(and I think au gratin means a breadcrumb or cheesey topping?)
Now what's quick for tea?
EGGS!!  |
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mojo
Joined: 13 Apr 2005
Posts: 10191
Location: GLENAY north deux sevre FRANCE
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| Posted: Thu Dec 08, 2005 11:23 pm Post subject: |
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| steady on gang ........................au gratin.......pots with grated cheese on top...........dauphanais.....pots smashed with cream piled in mini mountains and nicely browned...........boulangarie (its a bakers).....bordelaise precooked onions cream and tattys mixed in pyrex dish and browned super with fish or bangers and onion gravy.........mojo.......but if you know differant |
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