慢煮根茎蔬菜
而不是烤蔬菜,尝试给他们慢煮饭治疗。在这里,胡萝卜,欧洲防风草和甜菜被加入五香油中,直至变得柔滑和美味。香蒜酱配上谷物或烤肉。这个食谱出现在我们的食谱“玛莎斯图尔特的慢炖锅”(克拉克森波特).
资料来源:Martha Stewart Living,2023年9月
产量
配料
开心果香蒜酱
根菜蔬菜
路线
变化
在偷猎后将蔬菜变成棕色,将大型铸铁煎锅或平底锅加热至高温。加入蔬菜煮,折腾,直至金黄色,约5分钟.
库克的笔记
食谱转载自“玛莎斯图尔特的慢炖锅:110种美味,万无一失的菜肴(包括甜点!)的食谱,以及来自Martha Stewart Living的厨房的测试 – 厨房提示和策略。”版权所有2023年由Martha Stewart Living Omnimedia,Inc。出版,由Clarkson Potter / Publishers出版,皇冠出版集团的一个印记,Penguin Random House LLC的一个部门.
Reid
27.04.2023 @ 06:36
This recipe sounds delicious! Instead of roasting vegetables, try slow-cooking them for a tasty and tender result. Carrots, parsnips, and beets are cooked in a blend of spices and oil until they become soft and flavorful. The garlic sauce pairs well with grains or roasted meat. This recipe is from Martha Stewart Living, September 2017. It serves 4-6 people and yields a delicious nutty garlic sauce and root vegetable confit. The recipe is easy to follow and can be adapted to your liking. Give it a try!