Ratatouille kitchen11/25/2023 Gently fold into the onions in the colander. Add the rosemary, lower the heat to medium, and cook, stirring occasionally, until they’re extremely soft and sweet, another 10 to 15 min. ![]() Cook, stirring occasionally, until they start to soften and get browned around the edges, about 5 min. Scrape into a clean colander or large strainer that’s set over a bowl to catch the juices. Cook, stirring occasionally, until very soft and deep golden brown, 15 to 20 min. ![]() In a large (12-inch) skillet, heat 1 Tbs. ![]() kosher salt in a colander and let sit in the sink or over a bowl while you prepare the other vegetables.
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