Sunday, October 07, 2012

Pot Roast

Tuesday 2 October
As we said, we didn't have time to finish our beautiful Julia Child pot roast yesterday, so we roasted the meat for three hours, chilled it overnight, and did the vedge today.
Participating baton-pared vegetables were turnips, parsnips (which stayed very tough - maybe we'll do discs next time, to cut down the long sinews), carrots, potatoes, and whole little torpedo onions.  It was a savory dinner, with abundant leftovers for the future.

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