French food focus-About living and cooking in rural France,recipes,lifestyle,comments

FRENCH FOOD FOCUS Latest Post Other Posts Recent Older Truffles Cassoulet Index of Recipes L inks House Sitters FiFi About me About 'My' France Comments to: yankinparisot@gmail.com Archives		Life in rural France - Food - Friends - Wine - Cheese - Comments Welcome to French Food Focus. The name describes the intent of this blog. I'll focus on food and because I live in rural France the stress will be upon French food. There are numerous posts concerning life in France and, certainly, opinions about anything that strikes my fancy. If you have some good recipes or if you want to rave about any great French restaurants this is the place to do it. I hope you enjoy my ramblings about rural France! Click Here to send me a comment
		This is our village. Our house is the white one at the top right.
	Roasted Roots This is another very simple, yet very delicious dish. Its even healthy. Its a companion dish to the Roast Ratatouille described elsewhere. Enjoy it! Ingredients: 2-3 large potatoes several turnips several carrots several parsnips a nice rutabaga a couple of red sweet peppers a few cloves of garlic Salt, pepper & olive oil Method: Peel all of the vegetables. Slice the turnips & rutabagas cross ways into about 1/8th inch thick slices. Slice the carrots, parsnips & peppers lengthways into thick matchstick size. Slice the potatoes lengthwise into 1/4 inch thick slices, then slice these into 2 or 3 lengthways slices. Peel the garlic cloves. (a not of caution! Don't use too many cloves of garlic as their flavour can overwhelm the other ingredients.) Mix all together into a large bowl with the Salt, pepper & olive oil. Just enough oil to lightly coat. You can add rosemary, thyme, Herbs de Province or whatever herb you like. When ready to bake (NOTE: the veggies can rest for hours or even overnight. Put them in the fridge if over a few hours.) heat the oven to 190 degrees C. Spread the veggies over a baking tray or two. Bake for about 45 minutes or until the potatoes are done as they're slowest to cook/ Like the ratatouille recipe friends, family or older children can do all of the work on this one. They go with most meat dishes, the red peppers give a festive air.