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Part-roasting Christmas Vegetables

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By (user no longer on site) OP   
over a year ago

OK so I know this is not a cookery website but I cannot for the life of me find an answer to this anywhere else on the Internet

My sister is hosting Christmas this year and has asked to share the cooking out between us. Along with dessert, I'm also in charge of roast vegetables and potatoes. I'm usually really good at roasting stuff, but I've only ever served it straight from oven to table.

My sister lives 45 mins away so I'm anticipating the veg cooling down quite a bit on the way. We're all going to need to share her oven so I can't really roast anything from scratch round hers. If I cook the veg fully round mine and reheat them for a few minutes in her oven will they go soggy? Or burn? Or am I okay to half-roast them and then finish them off for 20 minutes round hers? Will the potatoes still turn out crispy?

Sorry I know this is a really stupid question; if you hadn't guessed I'm still fairly new to adulting!

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By *urchoicenowCouple
over a year ago

Ashford

We always par boil before roasting makes them fluffier.

So I'd boil at home for 20 minutes then take them to hers with some goose fat and roast at hers to get them hot and crispy

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By (user no longer on site)
over a year ago

Pop them back in a fairly high oven to reheat and crisp them up

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By *dhollieTV/TS
over a year ago

north west

If your making roasties just par boil them rough them up take them cold , cook them in duck fat etc at hers , they will still crisp up and still finish nicely.

As for the other veg par boil or par roast them they still finish up ok , I used to be a chef in a restaurant and people used to say “ohh I do love a fresh cooked Christmas dinner” with me smiling back through gritted teeth saying “ yeh but this lot was cooked 3 days ago love”

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By (user no longer on site) OP   
over a year ago


"We always par boil before roasting makes them fluffier.

So I'd boil at home for 20 minutes then take them to hers with some goose fat and roast at hers to get them hot and crispy "

So I usually parboil for about 10 minutes and then get them straight into hot olive oil with seasoning and herbs and roast for about 45 minutes, but doing the full roast round hers will probably knock the timing of everything off, plus I don't know if I'll be able to blag oven space for that long lol

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By (user no longer on site) OP   
over a year ago


"If your making roasties just par boil them rough them up take them cold , cook them in duck fat etc at hers , they will still crisp up and still finish nicely.

As for the other veg par boil or par roast them they still finish up ok , I used to be a chef in a restaurant and people used to say “ohh I do love a fresh cooked Christmas dinner” with me smiling back through gritted teeth saying “ yeh but this lot was cooked 3 days ago love” "

Ooh a chef! Can I run my menu by you?? I was going to try making parsnips coated in parmesan and polenta this year, will they still go crispy if I reheat? The carrots I was just thinking herby garlic butter, they don't need to be crispy so I assume I can just reheat those? And then pan fried brussel sprouts with shallots and garlic... Damn I'm making myself hungry!!

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By (user no longer on site)
over a year ago

Par boil them then roast as someone has already said. If you are talking potatoes, drain the water completely then put the lid back on the pan and shake them to rough up the outside and when roasted they go really nice and crispy.

If you are stuck for time as well and have one.... popping them in a microwave container that steams them before roasting also works well.

Purists may go mad at me for saying that, but whatever works.

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By (user no longer on site) OP   
over a year ago


"Par boil them then roast as someone has already said. If you are talking potatoes, drain the water completely then put the lid back on the pan and shake them to rough up the outside and when roasted they go really nice and crispy.

If you are stuck for time as well and have one.... popping them in a microwave container that steams them before roasting also works well.

Purists may go mad at me for saying that, but whatever works. "

Yep I usually scratch them a bit with a fork and mash halfway through roasting, comes out so crispy and beautiful! Thank you Jamie Oliver!!

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By (user no longer on site)
over a year ago

I par boil potatoes then drwin ans give them a shake to give them a rough edge add sea salt and rosemary. I give them a slight dusting of semolina powder, adds to the crunch, then into a super hot tray of oil tats been bubbling in the oven.

They come out golden , crisp with a fluffy inner .

Pick a floury spud like a maris

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By (user no longer on site)
over a year ago

I usually do the potatoes for Christmas and I make them in advance then freeze them.

I parboil them and then roast them as I would normally. Then spread them out on a baking tray, pat them with kitchen paper to remove oil, let them cool, put them in the freezer. Once frozen I put them in freezer bags to store.

To reheat just put them straight in the oven frozen until hot or you could microwave them.

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By (user no longer on site) OP   
over a year ago


"I par boil potatoes then drwin ans give them a shake to give them a rough edge add sea salt and rosemary. I give them a slight dusting of semolina powder, adds to the crunch, then into a super hot tray of oil tats been bubbling in the oven.

They come out golden , crisp with a fluffy inner .

Pick a floury spud like a maris "

But can you roast them for a bit, take them out for an hour or so and then pop them back in? That was my question haha

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By (user no longer on site) OP   
over a year ago


"I usually do the potatoes for Christmas and I make them in advance then freeze them.

I parboil them and then roast them as I would normally. Then spread them out on a baking tray, pat them with kitchen paper to remove oil, let them cool, put them in the freezer. Once frozen I put them in freezer bags to store.

To reheat just put them straight in the oven frozen until hot or you could microwave them."

Do they taste as good as freshly made ones? And what about texture?

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By (user no longer on site)
over a year ago


"I usually do the potatoes for Christmas and I make them in advance then freeze them.

I parboil them and then roast them as I would normally. Then spread them out on a baking tray, pat them with kitchen paper to remove oil, let them cool, put them in the freezer. Once frozen I put them in freezer bags to store.

To reheat just put them straight in the oven frozen until hot or you could microwave them.

Do they taste as good as freshly made ones? And what about texture? "

They are fine. Taste as though they were freshly roasted and they keep the crisp texture. Before putting them in a freezer bag or other container they just need to be frozen until solid.

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By (user no longer on site)
over a year ago


"I par boil potatoes then drwin ans give them a shake to give them a rough edge add sea salt and rosemary. I give them a slight dusting of semolina powder, adds to the crunch, then into a super hot tray of oil tats been bubbling in the oven.

They come out golden , crisp with a fluffy inner .

Pick a floury spud like a maris

But can you roast them for a bit, take them out for an hour or so and then pop them back in? That was my question haha"
sorry doh , yes . You can pop them in a tray with foil on top to heat them up, but they may loose thier crispness

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By *dhollieTV/TS
over a year ago

north west


"If your making roasties just par boil them rough them up take them cold , cook them in duck fat etc at hers , they will still crisp up and still finish nicely.

As for the other veg par boil or par roast them they still finish up ok , I used to be a chef in a restaurant and people used to say “ohh I do love a fresh cooked Christmas dinner” with me smiling back through gritted teeth saying “ yeh but this lot was cooked 3 days ago love”

Ooh a chef! Can I run my menu by you?? I was going to try making parsnips coated in parmesan and polenta this year, will they still go crispy if I reheat? The carrots I was just thinking herby garlic butter, they don't need to be crispy so I assume I can just reheat those? And then pan fried brussel sprouts with shallots and garlic... Damn I'm making myself hungry!! "

Yeh ofcourse absolutely anything you want to ask just feel free to message me , I’m not like all the other weirdos I’m only half insane

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By *uke olovingmanMan
over a year ago

Gravesend

I've just bought a Brussels sprout stalk ...is it time to start cooking them ready for Christmas?

I use Jamie's Christmas DVD to prepare the Christmas dinner...he does a lot of preparation on Christmas Eve

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By *andybeachWoman
over a year ago

In the middle

If it was me and you aren’t sure if there will be tonight room in the oven I would roast them at home then they only need 20-30 mins on a really hot oven to finish off and crisp up

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By (user no longer on site) OP   
over a year ago

Thanks for all the tips guys! I consulted the Oracle (aka Mary Berry) and she reckons you can re-crisp already-cooked roasties in the oven. She's never let me down before so I will happily follow her advice

Is it really sad that I'm planning so far in advance? I just absolutely love cooking!

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