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Roasted Vegetable with Tomato Gastrique
Since my first experience with gastrique was amazing, i.e.: the lemon gastrique atop some chicken quarts; these two recipes were bound to be spectacular and delicious, right? They were ever so close, but didn't top the lemon gastrique.
The tomato gastrique cooked the same as the lemon one, but as you can imagine the fruit was different. After blanching some tomatoes (which doesn't seem hard anymore), I waited while everything cooked together. This is another recipe were patience is key and stirring is not allowed. After the gastrique was done, I let it sit in the fridge for a couple days to allow the flavors to come together (this is not part of the recipe, but the lemon one really matured nicely after resting a few days).
Now getting Shayne excited about making this vegetable recipe was harder than actually making the dish. Super, ultra simple!! The recipe was vague as to which vegetables to use; green and root veggies. So for the first time ever, I cooked with turnips and parsnips (and will again soon, especially the turnips). Because the root veggies take longer to cook than the green ones, I coated them with olive oil, threw them in the oven, and started the roasting process. Fifteen minutes later I coated asparagus in olive oil and sprinkled them on the root veggies; continued cooking everything together for another fifteen minutes. Ding...roasting is done. Now to drizzle the tomato gastrique over the veggies and that's it. Eat and enjoy!
I also made onions and ground sausage to eat with the roasted veggies; and Shayne gave two thumbs up. It was a well balanced and delicious dinner.
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