Roast potatoes or carrots & parsnips are delicious the first time round, but sometimes they can dry out when reheated. Inevitably there are some leftover at Christmas or after a big roast dinner, and you don’t want to through them away so hopefully my little tip will give you perfect reheated vegetables that taste as good as they did the first time round!
It’s quite simple really, just add a little more fat! I’ve only used this method for roasted veg using goose fat, so I’m not sure how well it holds up for olive or sunflower oil, in theory I suppose the principle is the same, so if any of you try it let me know!
- Arrange the vegetables on a baking tray.
- Dot each with a little goose fat.
- Place in a preheated oven (190°C/Fan 170°C/Gas 5) for 20-30 minutes until cooked through.