How to make the perfect pot roast
An easy and quick way to roast a veggie without having to boil them is to use a pot roast.
It’s not only a wonderful way to enjoy a delicious meal, but it’s also great for reducing the amount of oil used in the cooking process and saving money.
Best vegetable roasts have different types of potatoes and greens that you can use.
Here’s what you need to know about making the perfect veggie roast.
What you’ll need:1 large, peeled onion, cut into 4cm (1in) pieces2 large carrots, cut in half3 garlic cloves, minced4 green chillies, diced5 bay leaves6 tomatoes, diced6-8 potatoes, peeled and cut into 1cm (0.5in) cubes1/4 cup coconut milk1 tbsp olive oil1 tbsp vegetable oil1/2 tsp red pepper flakes1/8 tsp cayenne1 tsp garlic powder1/3 tsp sea salt, to taste1/5 tsp fresh ground black pepper1/6 tsp salt, freshly ground black, to serve1.
Wash and cut onion into 4 cm (1inch) pieces.
Heat olive oil in a large pan.
Add garlic and cook for 5-10 minutes, stirring occasionally.
Add tomatoes, cayue, salt and pepper to pan and cook until tomatoes are soft and the garlic is fragrant.
Add water and cook over medium-high heat for 2-3 minutes.
Add coconut milk and coconut cream and stir until creamy.
Season to taste with sea salt and a pinch of cayse.
Add the potatoes and cook, stirring, for a minute.
Add bay leaves, chillies and bay, then season to taste.
The best veggie roasts use a variety of vegetables to cook, such as onions, carrots, tomatoes, potatoes and spinach.
You can use these in place of other vegetables in the recipe.
If you’re using whole vegetables, you can add them first, so you get a richer flavour.
You can also roast the vegetables separately, or cook them in batches.
If they’re steamed, you’ll want to add the oil first and then the oil as the vegetables cook.
This is best for roasting greens, such a tomatoes, garlic, basil, kale, cabbage, peas and so on.
If the vegetables are cooked in the oven, you may want to use them to cook a whole batch before adding the oil.
The vegetables you roast will take up a lot of space and may take a little while to cook.
But the roasts will keep for a long time, so if you can roast them at the same time each day, they will keep longer.
You may also want to roast the potatoes first, or the green chilli first, for longer storage.
If you’re cooking vegetables on a stovetop, you might want to start by heating them in a pan on medium-low heat, to get the aromatics cooking quickly.
But if you don’t have a stove, you should heat them in the microwave for 15 seconds at a time.
The roast should be done by the end of the day, or at least on the day you’re planning to serve it.
You may also wish to add salt, pepper and caycee to your roast.
You don’t need to add any of these if you’re not going to use it, but if you do, it’s good practice to do so.
You’ll also want your roast to be at room temperature at the end.
Cooking time: 10 minutesCooking temperature: 145C (180F)Method:Put the onions and carrots in a roasting pan.
Add a tablespoon of olive oil and cook them for about 5 minutes.
Add remaining ingredients, then add the potatoes, bay leaves and chillies.
Season with sea or salt.
Cover and cook at a low heat for 15 minutes.
Stovetop method:Put all the vegetables in a baking dish and roast in a hot oven for 10 minutes.
Remove the roast and allow to cool.
To reheat:Heat the oil in the pan over medium heat until it’s boiling, stirring often.
Add chillies to it and cook gently for 5 minutes, or until they begin to break down.
Transfer to a bowl and cool completely.
Storing:Preheat oven to 400C (220F) and line a baking sheet with parchment paper.
Place the potatoes in a single layer in a greased baking dish, on the baking sheet, with a sheet of foil over the top.
Roast for about 10 minutes, until the potatoes are tender.
Serve with ice cream or whipped cream.