No because scientists discovered that this food causes smol pp energy in you.
…I can’t find it.
Where’s the Ed Sheeran bit? I’m sure there’s a reference in there.
Is he the carrot? He’s the carrot, isn’t he?
Oh he’s in there
The potato?
Hmm… Maybe potato.
Carrot. Because he is a ginger. Like carrot top.
squint
Pretty common here in the Midwest.
Not anymore. The meat part got damned expensive. It used to be a hearty affordable meal that wasn’t hard to cook and tasted good for the amount of effort you had to put into it.
Kind of like how nobody makes hamburger helper anymore. It was popular back when a pound of hamburger was like a buck. Now that it’s $5 a pound no ones wastes it on the stuff.
I prefer to do my roasts on a bed of aromatic mirepoix. I’ll cook the potatoes separately.
(Click saving) this guy (and myself) move the potatoes to another ceramic, add celery to the carrot-onion mix & chop that and leave it under the roast
Bit more info, this is a common combination for stocks, soups and stews in French cuisine, traditionally 2:1:1 ratio onions to carrots and celery.
In Italian cuisine the essentially same thing is Sofrito, there is also the Cajun Holy Trinity which varies ingredients but is for similar purposes.
This is kind of a staple for a lot of quality cooking, you should at least make a stock from scratch at some point in your life and you’ll see why these combinations are so important if you do so.
Yes, but we also include turnips and rutabaga. I’ve been tempted to add beets but don’t want it to look like a murder
Sometimes it’s ok if it looks like murder and it’s just normal food
Wife makes it at least once a month.
Yeah she needs to add a little more salt on the carrots
Ngl, I hate cooked carrots. But I’ll throw the rest together in a pan with a pack of Lipton French Onion soup mix. Reminds me of my grandma.
I hate boiled carrots.
Boiling gets the sweet carrot flavor out of the carrot and into the stew. It’s like onions and celery, the point is not to have mushy bits of formerly flavorful vegetables, but to have those flavors in the food. If you’re making a mirepoix for soup or stew, it is a mistake to leave big chunks or slices of carrot intact.
Roasted carrots are different, though, I agree.
Carrots in a stew, great. Boiled carrots as a side dish? Let’s throw all that flavor down the sink. See you in hell aunt Ellen
And steamed carrots slap.
That’s assault. Or battery. Idk, I’m not a lawyer.
When my mom roasts a turkey, she puts onions, leek, celery and, yes, carrots around and under the turkey. She uses a rôtissoire that keeps most of the moisture inside, such that the turkey essentially bastes itself during the roasting.
Once the turkey’s done, she takes it out and uses the mix of juices and vegetables left in the pan to make the gravy. Sometimes, she’ll add one or two pouches of turkey gravy mix, especially if there’s a lot of people to feed and she wants to have more gravy, but sometimes, all she does is purée the veggies into the juices, maybe add some water and corn starch to thicken everything, and that’s our gravy! The carrots definitely add a sweetness, not to mention color to the gravy.
I’m not British, so I don’t cook my roast.
You roast your cook?
They eat it raw.
I roast the roast, as it’s proper.
I’m more into beef stew than roast beef but man I’d love to be able to pick some up from fast food place
Who can afford beef?!
4 ingredients;!?!? Who can afford that? Best I can do is 2.
nothing beats onions and carrots anyway
Please put this text over a The Pack skeleton
Idk who df y’all are but pot roast is still 100% a northeast Pennsylvania thing.
I do once in awhile, usually if I see a good looking pot roast on sale. I usually use this recipe, it’s for beef stew but it also works as the liquid for a pot roast. https://www.fromvalerieskitchen.com/classic-stovetop-beef-stew/#wprm-recipe-container-60964
I actually just finished eating that half an hour ago. In the instant pot with some sauce. Good stuff.
All the time.
