The aromas that fill the kitchen and house when you are roasting potatoes and carrots infused with balsamic vinegar and combined with herbs like thyme and rosemary, will leave you salivating in anticipation of the finished dish.
Balsamic Roasted Potatoes And Carrots
Roasting potatoes and carrots infused with aromas of balsamic vinegar, thyme and garlic makes for a wonderfully aromatic side dish to serve with pretty much any cool weather main dish.
- 1.5 kg baby mixed colour potatoes cut in half
- 500 g carrots peeled baby or baby cut
- 8 cloves garlic peeled, germ removed and smashed
- 2 shallots peeled and thinly sliced
- 75 ml balsamic vinegar
- 50 ml butter melted
- 8 sprigs fresh thyme (2 ml dried)
- 2 sprigs fresh rosemary (see notes)
- 5 ml salt
- 2 ml pepper freshly ground
Preheat oven to 220°C
Line a large baking sheet with heavy duty aluminum foil
Arrange potatoes, carrots, shallots and garlic in a single layer on sheet
Combine the balsamic vinegar, melted butter, dried thyme, (if using), salt and pepper
Pour over vegetables and toss to coat
If fresh thyme and rosemary is used, insert the sprigs among the veggies
Cover the sheet with aluminum foil sealing the edges
Roast covered for 45 minutes giving it a good shake every now and then
Remove foil and roast for an additional 20 to 30 minutes stirring occasionally until potatoes and carrots are tender and golden
Remove any remaining sprigs or stems of the fresh thyme and rosemary (if using) before serving
I do not recommend using dried rosemary in this recipe as the needles will not soften sufficiently to make for a pleasant eating experience.
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Homemade pasta that beats anything you can buy in a store.
Spätzli are a traditional Swiss (and German – Spätzle) home-made pasta that is easy to make, looks creative and tastes great fresh or fried.
- 250 g Wheat Flour
- 2 small eggs
- 1 tsp salt
- 4 tbsp sour cream
- 5 tbsp water
- 2 tbsp butter to fry – if going to
In a large bowl, add sifted flour and salt
In a medium sized bowl combine all other ingredients and wisk together
Add this mixture to the flour and wisk vigourously until you obtain a smooth dough and starts to produce large bubbles
Let rest to swell for 30 minutes
In a large pot, bring 2 litres of water to a boil
Scoop a good ladle of dough onto a wooden cutting board
Take a chef knife and dip it in the boiling water, then slice a small portion of dough and slide it into the boiling water making sure you dip the knife into the water at the same time again; this helps to prevent the dough from sticking to the knife. The amount and the shape of the dough “dropping” is up to you and you can vary both for additional fun. The traditional shape and size is about a 1/4 tsp of dough and has a slightly elongated shape
Repeat the above step in rapid succession until your first batch of dough is used up
When the Spätzli are done, they float to the top. Using a slotted spoon or small sieve, scoop out the Spätzli that are done, toss them in a colander and give them a quick rinse with cold water.
Continue until all the dough has been cooked
To serve, reheat as necessary or fry in butter to a nice golden brown
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