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Mary Berry's 'Posh' Secret To The Best Roasted Vegetables

Mary Berry's 'Posh' Secret To The Best Roasted Vegetables
Roasted vegetablesYou know those memes about Mariah Carey “defrosting” at the first signs of a festive chill?Well, that’s how I feel about Mary Berry when I spot an autumn leaf.Of course, the former Great British Bake-Off host makes amazing spring and summer recipes, too. But for some reason, I find myself turning to her for cosier fare ― I love her Yorkshire pudding and roast spud advice, for instance. So when I read about her secret to Ratatouille movie-level “posh” roasted veg, I immediately put it on my to-cook list.After all, the Cordon Bleu-trained chef has a secret to prevent watery sauce ― the scourge of my current recipe.How does Mary Berry make her “posh” roast vegetables?The “posh roasted veg” recipe is for “A different take on a classic ratatouille with the vegetables arranged prettily in a dish,” very much like the iconic meal in the Pixar movie. It features courgettes, red onion, passata, basil, cheese, olive oil, tomato, red peppers, and aubergine. But rather than bunging the lot together in a pot, which you’d expect in the classic version of the French dish, Mary roasts some of the veggies on their own first. She bakes olive oil, salt, and pepper-covered aubergine, red pepper, and courgette in a 200°C fan oven for 25 minutes while frying off her onions and garlic. Once they’re “lightly browned and just soft,” she takes them out of the oven, leaves them to cool, and lowers the oven temperature to 180°C fan.“Roasting the vegetables in advance drives off any excess liquid so the final dish isn’t soggy,” the BBC explains. In fact, the recipe is so anti-sog that Mary cooks the passata until reduced and thickened before placing half of it on a baking tray under the vegetables and then topping them with more cheese and tomato sauce. After that, she covers the lot in tonfoil and bakes until “bubbling”.Nigella Lawson has a twist on the recipe, tooThough Mary’s “posh” veggies are a little unlike traditional stewed ratatouille, Nigella’s uses her signature trad-with-a-twist style. She stews hers with butternut squash and will often use it as a pasta sauce, she told the New York Times, but generally stews it on a hob on a low heat for about an hour. “The ratatouille is part of a fine, flavorful supper when paired with some tuna, cut into steaks and steeped in coriander seed, pepper, lemon and oil for a few minutes before being quickly sautéed,” she added. BRB, just off to the kitchen...Related...Mary Berry And Gordon Ramsay Both Use This Trick For Perfect Yorkshire PuddingsMary Berry's Unexpected Secret Ingredient For The Best Cottage PieMary Berry's 1 Sneaky Secret Ingredient For The Best Tomato Soup

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