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Prepping veg. for roasting in advance


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Prepping veg. for roasting in advance

wlw18 | Dec 4, 2002 12:36 PM

I'm having a fairly large dinner party on Saturday night and want to do as much prep as possible ahead of time. One dish is a medley of assorted root vegetables (plus a squash) to be roasted, and I'm wondering two things:
1) how far ahead of time can I peel and chop the vegetables before roasting (I've got carrots, parsnips, celery root, onion, sweet potato and the aforementioned squash), and
2) can I actually roast them the day before and then reheat on Saturday? (I'm going to roast them with some herbs and garlic and then toss with a little reduced balsamic right before serving)


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