I was wondering how I could add a meat taste to the following dish, but without adding meat:
Cubed potatoes, yellow onions and carrots are put in a baking dish with olive oil and salt and pepper, then covered tightly and baked 2 hours at 350.
So far the dish always comes out with a great texture, but the flavor could use a bit more oomph.
What if I added an inch or so of beef stock, or would that turn everything to mush? I like that the vegetables currently retain some texture, with the onion not turning to snot.
Mushrooms would be a good addition if you’re looking for a meaty type flavour. I might roast them a bit on their own first to avoid steaming them though.
Soy sauce instead of salt? Maybe in combo with W-shire sauce? A light sprinkling wouldn’t add too much moisture, I imagine - there’s a huge amount of water in onions.
Also, try removing the foil before they’re all the way done and allow some caramelization/browning.
Try adding one or two spices at a time. Curry powder might be good. A bit of rosemary or thyme would work, too.
I wouldn’t bother with making it taste meaty; just make it taste good.
To that end, I can think of 3 things right off the top of my head.
Uncover it for the last hour or so to brown some of the veggies a little bit.
Add some herbs to the mix- rosemary. thyme and oregano work very well for this sort of recipe. Sage isn’t too bad, but basil is kind of weird. Garlic is a must-have as well.
Add more veggies. Sweet potatoes do very well (they don’t end up too sweet), as do parsnips and green, yellow and red bell peppers. So do colored potatoes, pearl onions, turnips and rutabagas.
I second mushrooms. In particular portobellos have a nice meaty flavour which mght serve you well. Adding liquid to a covered dish you run the risk of steaming your vegetables instead of roasting them.
And a little smoked paprika can really add a nice zing.
Yup, definitely. If you’re looking for that “rich” or “complex” flavor, the more time it’s uncovered the better. I suspect the foil is creating a more steaming effect that’s cooking things but blandly so.
Also, like bump said, do bell peppers. Major yum.
Are you doing the onions in slices, like you would on a hamburger, or in “wedges”? I find wedges are much tastier, you can roast them much longer and really coax out a better flavor profile that way.
Woody herbs-thyme, rosemary, lemon thyme, oregano, sage- all will withstand being roasted.
If you like the flavour, fennel roasts well, or you can use fennel seeds.
A few cubes of pancetta or smoked bacon might be nice.
Throw some unpeeled garlic cloves in there half way through- either throw them away or smoosh them out and eat them- the choice is yours.
Add a little bit of; duck, chicken or goose fat, butter, dripping, bacon grease or lard instead of using all olive oil.
Butternut squash, seeded but unpeeled, cut into chunks would work well added to this veggie mix. I like to bash some cumin, coriander and fennel seeds with black pepper and a few flakes of dried chilli in a pestle and mortar for flavouring with roasted squash-you could dial back the spices and just use one or two if you prefer.
Make a gravy with the cooking juices and oil when you’re done- use vegetable stock, flour and maybe some balsamic vinegar.
I’m suggesting you try one of these options at a time mind, not all together, and assuming this isn’t a kosher, vegan or vegetarian meal.
Peeled but whole cloves of garlic, chunks of onion, potatoes, carrots (I sometimes cheat and use “baby” carrots instead of cutting big ones), parsnips, sweet potatoes, beets (cut those last or everything will be pink from your cutting board!), turnips and…this is key, but you’re not going to believe me: Brussels sprouts, cut in half through the stem so they don’t fall apart. Rosemary and salt (don’t add the freshly ground black pepper until it’s done or it will burn). Bacon grease is divine, but olive oil works, too.
When I make mine, it’s uncovered all the way, high heat and it always takes longer than I think it will. When you pull it out, people go, “shoot!” because it looks burnt. Then they taste it, and much rejoicing occurs.
sparky! are the onions like this (all but the one in the upper right) or like this? IMO the ones on the right have more surface area and thus better flavor.
WhyNot, I didn’t think anyone used whole carrots anymore :p. It’s not a “cheat” to use baby!
My Italian gf chops the veg (eggplants, zucchini, onion, etc.) so that each one has a flat top. Drizzles evoo over them, throws in some unpeeled garlic cloves, then covers with a mix of grated parmigiano and breadcrumbs. Roast on high for 20 minutes then broil the top for 10. simple and delicious.