Reviews (1)        Add Rating & Review     3 Ratings   5 star values:        0    4 star values:        0    3 star values:        1    2 star values:        2    1 star values:        0                Martha Stewart Member     Rating: Unrated       12/09/2008   Way, way, way too salty and the quince tastes bitter. I tried to salvage it by adding liquid, using the blender and making it into soup. That didn't work either -- still too salty. Sorry to say, this recipe is a failure.

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Gallery Recipe Summary Servings: 8

Ingredients Ingredient Checklist 1/2 cup coarse salt 2 red onions, peeled, trimmed, and halved lengthwise 4 carrots, peeled 3 unpeeled quince, halved lengthwise 2 celery roots (about 1 1/2 pounds), peeled and halved 1/4 cup extra-virgin olive oil 3 sprigs fresh thyme 3 sprigs fresh rosemary

Gallery

Recipe Summary Servings: 8

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

Ingredients

  • 1/2 cup coarse salt 2 red onions, peeled, trimmed, and halved lengthwise 4 carrots, peeled 3 unpeeled quince, halved lengthwise 2 celery roots (about 1 1/2 pounds), peeled and halved 1/4 cup extra-virgin olive oil 3 sprigs fresh thyme 3 sprigs fresh rosemary

Directions

Preheat the oven to 350 degrees. Sprinkle a baking sheet with salt. Top with onions, carrots, quince, and celery roots in a single layer. Cover with aluminum foil, and bake until just tender, about 1 hour.

Remove from oven, and uncover. When cool enough to handle, peel and core the quince. Cut vegetables into serving-size pieces. Transfer the quince and vegetables to a medium bowl. Drizzle with oil, and toss to evenly coat. Place in a baking dish just large enough to hold them in a single layer. Top with herb sprigs.

Shortly before serving, preheat the oven to 400 degrees. Place baking dish in oven, and cook until heated through, 10 to 15 minutes.

Reviews (1)

 Add Rating & Review     3 Ratings   5 star values:        0    4 star values:        0    3 star values:        1    2 star values:        2    1 star values:        0        

   Martha Stewart Member     Rating: Unrated       12/09/2008   Way, way, way too salty and the quince tastes bitter. I tried to salvage it by adding liquid, using the blender and making it into soup. That didn't work either -- still too salty. Sorry to say, this recipe is a failure.

Reviews (1)

Add Rating & Review     3 Ratings   5 star values:        0    4 star values:        0    3 star values:        1    2 star values:        2    1 star values:        0

Add Rating & Review

3 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 2 1 star values: 0

3 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 2 1 star values: 0

3 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 2 1 star values: 0

  • 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 2 1 star values: 0

    Martha Stewart Member     Rating: Unrated       12/09/2008   Way, way, way too salty and the quince tastes bitter. I tried to salvage it by adding liquid, using the blender and making it into soup. That didn't work either -- still too salty. Sorry to say, this recipe is a failure.

    Martha Stewart Member

    Rating: Unrated 12/09/2008

Way, way, way too salty and the quince tastes bitter. I tried to salvage it by adding liquid, using the blender and making it into soup. That didn’t work either – still too salty. Sorry to say, this recipe is a failure.

Rating: Unrated

All Reviews for Oven-Dried Vegetables

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Oven-Dried Vegetables

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest