96 | VEGETABLES 96 NOTE: *I would use canned beans and cook then in 1 ½ cups water with the onion. carrot, celery, bay leaf and pepper for 20 minutes. Then remove the onion etc., drain the beans, reserving the liquid and continue with the recipe. ROAST VEGETABLES Whenever we have Friday night dinner everybody always tells me that I never make enough roast potatoes. The recipe is simple. Potatoes – 2 potatoes per person Olive oil Coarse salt Freshly ground black pepper Lots of sprigs of fresh rosemary (dried also okay) Wash and dry the potatoes; best is the day before. Then without peeling, quarter the potatoes or divide into sixes if very large. Place in an oiled roasting pan; drizzle with olive oil, salt and pepper and sprinkle with the rosemary leaves. Cover the pan with foil and roast in a 200° C oven for 40 minutes. Remove foil and roast until crisp, about another 20 minutes. The potatoes can be taken out at this stage and covered again with foil to keep them warm. Levys, Rons and Bravermans with Donny together for lunch AvivR preparing veggies
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