We made the carrots into carrot cake cupcakes from Vegan Cupcakes Take Over the World (because we are terrible sugar addicts) and the onions went into mushroom and onion wraps I made last night. This evening I made this potato recipe for the second time using small red potatoes from the Brinkley Farms CSA. I highly recommend it, though mine always takes longer to cook than what the recipe says and I can never seem to squish the potatos so they crack without completely falling apart. So without that step it is an extremely hands-off and tasty way to cook potatoes. The recipe and the final result seem to me like something that Hobbits would approve of...
Those onions are HUGE!
ReplyDelete...and Bradley is terrifying