I'm doing roasted brussels sprouts & potatoes w/ duckfat. Can lentils/beans/quinoa be incorporated? If so, how?
I've use canned rinsed chick peas as an addition to roasted vegetables and they work out nicely.
I would roast the vegetables until almost done, then add in the cooked grains, then toss back into the oven to combine for the last 10 or 15 minutes. You don't want the grains to dry out, but still want the flavors to meld.
pierino is a trusted source on General Cooking and Tough Love.
The brussels sprouts, potatoes and duck fat sound fine by they ownselves. Why mess with it? You can subtract and rearrange but combined the don't sound very good at all as a package.
I use quinoa quite often, but although it's not technically a grain, it has the mouthfeel of a grain so I'm not sure I'd pair it with potatoes. I have used beans with quinoa, but the duckfat is so luxe that it might overpower the beans. I think I'd go with an animal protein with this combo (I'm guessing that once you're using duckfat, there is no vegetarian issue).
Please enter a valid email address.
Well played. You deserve a cookie.
A collection of recipes, from Yemen to China
Eid Virtual Potluck
Our Baking Club Is Ready for Summer
The $10 Sparkling Wine You Need
A New Kind of Ice Cream Cake
French Food, Unbuttoned
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)