slicing veg and carmalization/browning

[conniedraws]

I know this sounds silly, but I'd like to hear how folks like to cut their veg.  For example, I found out this week that I do not care to cube my summer squash/zucchini. Next week I will try very thin coins to maximize carmalization.

 

I also cut my cabbage too thick and steam sauteed it for a hot plate but didn't find any great way to enjoy it. Maybe if it were sliced thinner?

 

Even my sweet potatoes this week, I cubed also, and didn't get that carmalization as well. Though maybe it had to do with water content from throwing them into the fridge asap after steaming them on my cook up day?

 

Advice is welcome, please?

 

 

 

 

[Susan W]

Connie funny you should mention this. I needed starchies so I cubed up carrots and sweet potato. I mixed them up with coconut oil, cinnamon and salt. I roasted them at 425 and they still are just sitting in my fridge. They are just too small. KB (I believe) posted a recipe for roasted sweet potato coins. They were caramelized and chewy. I feel like there was more to it than just slicing and roasting. I'll see if I can find it. I do know you shouldn't steam things that you plan on roasting. You want them dry.

On the cabbage, I really dont care for thickly sliced cabbage. It seems no matter how you cook it, it's too cabbagey.

[Vian]

I always cut zucchini and summer squash in half lengthwise and then into half-circles and cook them in a very hot pan to get them caramelized on the outside, but not overcooked. Carrots I sometimes dice, and other times I like to take a potato peeler and run it down the length pressing very hard to make long, flat ribbons. Those are great for stirfries. Sweet potatoes I either boil and mash, roast and mash, or cube. Cabbage I try to slice as thin as possible.