Nial Posted December 18, 2009 Report Share Posted December 18, 2009 I quite regularly bake root vegetables (and courgette and an odd pepper) for dinner. This normally involves cutting them up, drizzling with oil, a bit of salt abd bung them in the oven for 40 mins with garlic added with 10 mins to go then rosemary added for the last 5 mins. Watching Jamie Oliver on Wednesday night he said that you should always have an oil, and acid (vinegar of some sort) and herbs. Why do you need the acid ? BTW, I tried turnips last night as he suggested and I couldn't believe how sweet they were. Nial. Quote Link to comment Share on other sites More sharing options...
henry d Posted December 20, 2009 Report Share Posted December 20, 2009 No idea, my friend, perhaps it helps the caramalisation Quote Link to comment Share on other sites More sharing options...
derek.snr Posted December 20, 2009 Report Share Posted December 20, 2009 olive oil ,balsamic vinegar ,sea salt , coarse black pepper .mmmmmmmmmmmmmmm.also try other veg roasted ,sweet potato ,squash ,pumpkin etc Quote Link to comment Share on other sites More sharing options...
jonno 357 Posted December 20, 2009 Report Share Posted December 20, 2009 Was it malt vinegar or balsamic? Oven will evaporate the liquid and leave the flavours of the vinegar;a sharper flavour to tantalize your tastebuds. Would it caramalise the veg? The balsamic would I reckon Quote Link to comment Share on other sites More sharing options...
covlocks Posted December 21, 2009 Report Share Posted December 21, 2009 The vinegar ( I like using cider or wine) just adds a bit of "bite" to the taste. Normal roast veg can end up with the "sameness" level of taste, just because of the oil you cooked it in has strongly flavoured all the veg until it almost tastes the same. Acid in the form vinegar or citrus lightly cuts into the Olive Oil taste, and puts another taste dimension to the veg. Its a bit difficult to explain, but the taste difference is really amazing. Experiment just adding a little each time to see which suits your taste. I dont like using Balsamic or Sherry because that doesnt add enough "bite" for me. Quote Link to comment Share on other sites More sharing options...
Axe Posted December 21, 2009 Report Share Posted December 21, 2009 Adding vinegar will bring out the natural sweetness of the ingredient. Marinade a rib-eye steak in Balsamic Vinegar before cooking it on a griddle pan, or Red Wine Vinegar to slowly frying onions, you'll see what I mean. As Derek mentions, Olive Oil, Balsamic Vinegar, Sea Salt and Black Pepper make a fantastic combo. Quote Link to comment Share on other sites More sharing options...
lord_seagrave Posted December 22, 2009 Report Share Posted December 22, 2009 ...and you should try cold-pressed rape seed oil (Mellow Yellow etc) - absolutely gorgeous stuff for roasting root vegetables. Especially butternut squash, with some salt, pepper and dried chilli flakes... Oh my goodness, is it nearly lunch time? LS Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.