Hello and welcome to student meals, and make sure to check us out this Friday because we have a small announcement to make dutch oven potatoes and carrots recipes. So now for something healthy for this recipe you can pretty much use any veggies. We chose these ones one flower of broccoli or I don’t know how you call it about 3 medium-sized potatoes, one parsnip, one carrot, one onion, and some salt and also some pepper dried thyme.
Our trusted bottle of olive oils, so we’re going to chop this up first like this in 1/2 and again and then into rough pieces it is not too big and not as small, so make sure that every vegetable has about the same size. The potatoes should make a smaller size because they require a longer time to cook than some other vegetables.
Then leaving the skin because most of the flavor is in the skin and it’s just so much easier. You don’t need to peel anything at all wash it and cut it up and it’s done. After all, we go now for the carrot the same principle as the potato. You no need to feel it, just chop off the ends and let them fall on the ground. What I like to do is just chop it up in the middle and then chop it in half and it’s a bit harder than. The potato and then again and then just rough pieces about the same shape, as the potato so that everything cooks in the evenly.
If you are supposed to leave the skin on and by the way the skin doesn’t look great on this one. So you can make it peel first cut off the ends like that and just peel. It smells delicious and it smells fresh. Now I’m just going to cut it up as the carrot. First in half then again but I don’t know there’s this small piece. I’m just going to cut it like this and the bigger one may be different and cut these ones in the half again because they’re too big.
Roast Beef with Potatoes and Carrots with Gravy
I feel the onion just cut it in half and half again and make sure that you have quite large chunks because the onion has the tendency to burn very fast. I know these are big chunks but when they are roasted they shrink and they get caramelized and it’s so delicious and sweet, and you must add the onion last. But not least the broccoli, and just remove the flowers from the stem very easy and sometimes a bit messy but doesn’t have to be all precise and now for the flowers just cut them up a little but not too much because broccoli can burn very fast.
Especially through these but I don’t know how we call I’ll call them leaves because broccoli makes me think of tree leaves. All right after, you’ve cut up all the vegetables take your baking tray covered with baking paper or aluminum foil it’s up to you and dumps all your vegetables on there. Now we are going to season them and take your olive oil and cover your vegetables generously. Then take your salt and season them also quite generously same with the pepper and then last but not least some thyme and now here comes the fun part just take all of your veggies and rub them together until everything is covered in seasoning and olive oil.
I think everything is covered and nice and shiny now it’s very important that you spread out your vegetables but make sure that it is just one layer not vegetables on top of each other that way. If you have vegetables on top of each other you’re going to steam them and not roast them. So it’s quite important now let’s start to break put them in the dutch oven at 230 degrees Celsius for about half an hour. You should make sure to check up on them and turn them around from time to time because every oven type is a different experiment from yours.
After half an hour the potatoes are crunchy on the outside but if you press on them look at that they’re still a bit mushy on the inside. So delicious the same with parsnip and the carrots and now everything smells. So delicious can’t wait to try it and there you go it’s done just take a nice dish and present it on a table as a healthy side dish and of course, thank you.
