MARCH/APRIL 2003
Add Comment (0)Real Baby Carrots, Shallots and Small Red Potatoes in Roast Essence
Almost any market now carries tiny red potatoes and “real” baby carrots that often still have the green attached. The “plugs” cut from larger carrots but marked “baby carrots” will do, but only in a pinch. These roasted vegetables will not need any additional dressing.
2 dozen small red potatoes
1 dozen shallots (cut in half if they are large)
2 dozen real baby carrots
2 tablespoons olive oil
Wash potatoes and prick skin to release steam as they cook. Remove papery skin from shallots. Add to roasting pan 10 minutes after the roast begins. Wash, cut off greens, but do not scrape baby carrots and add to pan after the roast has been in the oven for a half-hour.
