Thursday, Apr 12, 2012 at 16:14
Never used a
camp oven so my advice in that regard is of no use, however being the
cook in the household and always being fussy about my roast vegetables, I would say
cook them separately with plenty of room, and yes, 'par boil them first', then roast them either in the oven or another cooking vessel.
The secret to crisp veges is...1/ Use a high smoke point fat or oil, the best which I always use is DUCK FAT (the choice of quality restaurants), followed by PORK FAT, then dripping, after that a high smoke point oil such as, Rice Bran, Peanut or Canola oil...never ever use OLIVE OIL, it is totally unsuitable for roasting.
2/ Use as little fat/oil as is absolutely necessary, a tablespoon is quite sufficient for 8-10 pieces of medium cut veges. I always place duck fat into a preheated oven and when hot, put the veges in and toss them to coat them evenly with the fat/oil...when they are done and crisp, there is virtually zero fat/oil left in the roasting pan.
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