@stueytheround We just returned to the habzone with my wife, after a successful incursion into the market and trade zone.
What is fascinating about this area is that we are surrounded by farm land, and the produce is as fresh as it gets.
just going to rest for a bit then start preparing a delicious creme of broccoli
@elmaxx Lovely! Fresh is awesome.
Nice that you roast them ahead of time I never thought of that.
@disk4mat Gets those natural sugars doing their job. 😋
Yes I will be doing it later today now.
@disk4mat I added garlic, ½ a teaspoon each of ground coriander, cumin and ginger plus a little salt and pepper and a pinch of dried mint.
Sounds good to me thanks for sharing that. 😊
how long did you roast them for when they are sliced?
@disk4mat Half an hour at about 350°F then I turn the oven off and leave them in until I'm read to use them.
I usually saute carrots with the onions and garlic but roasting does sound like it would give added depth. I'm making soup tomorrow and will give it a try.
@ellesu
I added about an ounce of real butter and sauted the onions and I found a spare satsuma, so I've thrown that in. I'll remove it before blending. The only other ingredient is 1½pints of hot chicken stock (I used buillon powder and vege is just as good). Simmer for 20 minutes, blend and serve.
@stueytheround
That's gonna be layered with flavor and fabulous, that is totally the way 👍