tag:blogger.com,1999:blog-3272620425248678362.post557850067899284131..comments2024-03-28T22:05:40.407+11:00Comments on food by jessica: Make Your Own.... Sesame Soy Glazed Sweet PotatoJessicahttp://www.blogger.com/profile/08198674614139027853noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3272620425248678362.post-88159104621518367892010-06-29T22:07:07.923+10:002010-06-29T22:07:07.923+10:00Hi Nat,
Firstly thank you for your kind words... ...Hi Nat, <br />Firstly thank you for your kind words... I hope you have a great time looking through my recipes.<br /><br />Yes Stephanie A ( a personal food hero) is correct that the flavour remains the same. However the texture of largfe beetroots can sometime be a little tough!<br /><br />Cooking wise - you can cook them the same way. I would suggest cutting your beetroot into quarters for an even texture and cooking time.<br /><br />If you have anymore questions do not hesitate to email me personally.<br /><br />Happy cooking!Jessicahttps://www.blogger.com/profile/08198674614139027853noreply@blogger.comtag:blogger.com,1999:blog-3272620425248678362.post-70252643523663415992010-06-29T21:21:57.330+10:002010-06-29T21:21:57.330+10:00this looks delicious..just discovered your blog, y...this looks delicious..just discovered your blog, you have a prolific recipe list. Really great. I discovered your site by searching roast beetroot recipes, yep, I am officially behind the times. Anyway, the beetroot I have is one big one? Stephanie A. notes in KG Companion that beetroots are 1 of the few veg that don't dissipate in flavour as they increase in size. Can I apply the same principles of roasting small beets to bigger ones? NatNathttp://www.feltlikewool.blogspot.comnoreply@blogger.com