Keeping it simple: seasonal greens
· 2 min read
Below are a few notes, roughly in the order I found out them. Use what is in season and the recipe for the most part writes itself.
Small things
Most problems with roasted vegetables turn out to be problems with time. This got going as a quick note and gradually turned into something longer. None of this is new, and that is partly why it works. The result is not perfect, but it is truthful. This keeps for a week in the fridge and improves by day three.
What did not work
A kitchen scale shifted my baking more than any recipe did. The details matter less than the habit of paying attention. Serve it with good bread and whatever greens look best. The best advice I got was just to slow down.
I make a double batch and freeze half for busy weeks. Most of the flavour comes from a steady hand rather than ingredients. Some of this will be plain; some of it took me years. Good soups is for the most part a series of small, unglamorous decisions. The dough should feel soft and slightly tacky, not sticky.
Salt early, taste often, and do not rush the onions.
roasted vegetablessoups