Comments on: Zesty Roasted Rutabaga and Carrots

By: Missing? « My Meals Today

Missing? « My Meals Today — Tue, 04 Jan 2011 02:53:28 +0000

[...] The dinner theme this week is clearly iffy. As in, it’s clearly iffy as to whether or not I would make this dish again. Any flavor imparted to the fish was overwhelmed by the spiciness of the breading – an uncommon occurence I should note. The good news is I sliced and diced the carrots and rutabaga until my heart was content and ended up with plenty of the side dish. [...]

By: Jennie

Jennie — Thu, 16 Apr 2009 20:07:24 +0000

Many thanks for the compliment, Melly!

By: Melly

Melly — Thu, 16 Apr 2009 16:04:09 +0000

Absolutely fabulous food photos!!

By: Jennie

Jennie — Wed, 25 Mar 2009 18:46:04 +0000

Actually, I do…in that I have two fridges (one in the kitchen and one in the basement) and they both have generous drawers. I also initially store the root veggies in the coolest, darkest (but dry) corner of my basement in crates when I first harvest and have too many for the fridges. They are fine there for quite awhile but then I move things into the drawers as they tend to keep even longer that way. I know not everyone has the luxury of space and a basement, but if a person is serious about storing root veggies all winter in a limited space/budget, I’d suggest getting one of those college-dorm-style fidges and dedicating it exclusively to the roots. Set at about 45 F, they’ll love it in there. Also, I don’t know the science behind it, but a trick was passed down to me by my grandmother is to stick a barely damp paper towel in each bag (I use grocery store plastic bags loosely tied shut, but not sealed so it can still “breath”) of vegetables in my crisper drawer and they always seem to stay fresher. I think the idea is that the towel helps regulate the moisture: if the veg is too dry, it offers some of its moisture to keep it crisp; if the veg is too damp, the towel sucks away some of the moisture. Whatever it does, it works. Oh, and cut the tops off the beets, if you don’t already.

As for the “vessel” holding the roasted vegetables in this post, I’d love to say I got it in some exotic locale, but this time this one just comes from an antique vendor near Kennett Square, PA. It’s fun though, isn’t it? Oh, well, something interesting is that it’s not really a cup or a bowl – instead it’s some sort of old egg boiling pan. It has little indents in the bottom to hold five eggs upright. Kind of weird, but very pretty. You always notice the props, Annita!

By: A. Woz

A. Woz — Wed, 25 Mar 2009 17:48:46 +0000

do you have an enormous crisper drawer? where do you store all your root veggies from the past growing season? I had some potatoes that sprouted, I had some celeriac that shrivelled, i had some beats that grew mushy…

BTW, have to ask about the cup that is holding those root veggies- there has to be a story behind that ? ? Right??

By: Jennie

Jennie — Tue, 24 Mar 2009 14:37:24 +0000

Thanks, Heather, Ulla, and Donalyn!

By: Donalyn

Donalyn — Tue, 24 Mar 2009 02:26:20 +0000

Beautiful- love those veggies and your photos are gorgeous!

By: Ulla

Ulla — Mon, 23 Mar 2009 17:46:40 +0000

What magical colors!

By: heather

heather — Sun, 22 Mar 2009 23:13:48 +0000

wonderful contrast in colors and flavors and textures! i think i need to try this!

thanks and cheers,

*heather*