It's my first time cooking Christmas dinner. Will glazing my veg clash with the gravy? What are the best ways to add flavor?
Salt = flavor
Aroma = herbs
Sweet = sugar
Sour = vinegar
Fresh = lemon
Smokey = pepper
Take your pick
>>7197745
Thanks but there are sometimes things which sound worse than they taste and vice versa. Hence I want to know which are likely to clash with gravy made from turkey trimmings and chicken stock.
>>7197793
Acids will clash. Avoid citrus when pairing with heavy things like gravy. Yes, it cuts it, but not in a tasteful way. For vegetables stick with simple things like a dash of olive oil, salt and pepper.
>>7197793
herbs are always gonna be good with that kind of gravy/sauce. I'd leave out the sugar and vinegar.
Thanks guys. Another question: can I parboil and prepare them tomorrow to just chuck in the oven on Friday? Or do they need to still be hot before I roast them?
>>7197833
the way I roast my veggies:
cut
toss with olive oil and seasoning
put on baking sheet
TIGHTLY cover with foil so they steam
425 for about 12-15 minutes
take off foil, stir around a bit
back in for 15 minutes.
perfect color/roasted flavor every time.
>>7197908
oh, take off the foil for the second baking so they actually like, you know, roast.
