Place turnips, parsnips, onion and garlic
cloves on a roasting pan.
Not exact matches
Note: If you decide to use
roasted garlic instead of fresh garlic for the salsa verde (recipe below), throw in 2 garlic
cloves in a baking
pan or
on some foil.
Garlic
cloves are also scattered
on the same
pan and
roast in their skins.
The other thing I did was while the pork was resting
on the cutting board, I removed the large herb sprigs, squeezed some of the
roast garlic
cloves into the
pan, deglazed the
pan with some white wine, then swirled in some butter for a nice
pan sauce.
Add the garlic
cloves to the
pan, then continue to
roast for 7 to 9 minutes more, or until the potatoes have a crispy golden crust
on the bottom again.
Only inside time is puree and bottling... Fire
roast 20 ghost peppers and puree two raw Chop 4 whole carrots Chop whole onion Chop two bell peppers 6
cloves minced garlic 2 cups cider vinegar 2 table spoons salt 2 table spoons pepper Combine all into sauce
pan and simmer till veggies are soft (about 45 min) Turn
on oven fan and open window, puree in batches, return to
pan.
Ingredients: 1 aubergine (eggplant) 1
clove of garlic 1/2 — 1 fresh green chili pepper 1/2 a bunch of fresh flat - leaf parsley 1 tablespoon extra virgin olive oil 1/2 lemon 1/2 teaspoon smoked paprika Instructions: Preheat the oven to 350 * F. Pierce the aubergine a couple of times with a knife, then
roast on a baking sheet or in a
pan for 45 minutes... Read More»
Ingredients One 8 - to 10 - pound bone - in smoked ham (sliced or unsliced; see Note) 2 tablespoons whole
cloves 2 large oranges 1/2 cup maple syrup 1/2 cup orange marmalade Directions 1 Place a rack in the middle of the oven and preheat to 350 degrees F. 2 Trim the ham of any excess fat and place it flat - side down
on a rack in a large
roasting pan.