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Classic swivel peeler — potatoes, carrots, apples, asparagus
Baking steel for superior heat transfer — pizza, artisan bread
Julia Child's baking companion — master bakers teach technique
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Seal out syn-propanethial-S-oxide — tear-free onion prep
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Classic swivel peeler — potatoes, carrots, apples, asparagus
Baking steel for superior heat transfer — pizza, artisan bread
Julia Child's baking companion — master bakers teach technique
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Seal out syn-propanethial-S-oxide — tear-free onion prep
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preheat the oven to 425 f. arrange the onions, potatoes, and carrots in a baking dish or roasting pan. drizzle with the olive oil and sprinkle with salt and pepper. shake the pan to coat the veggies evenly in the oil. roast the veggies for 25-35 minutes, depending on the size of your veggie chunks, until the potatoes are tender when poked with a fork. meanwhile, heat a large skillet to medium heat. cut the kielbasa in half or in quarters, then cut the strips into small bite-sized pieces. saute the kielbasa in the hot pan for 7-10 minutes, stirring often, until the kielbasa is crispy on the outside. to assemble: layer 1/4 of the roasted veggies on a plate. top with 1/4 of the shredded cheese. top the cheese with 1/4 of the crispy kielbasa. then top that with 1/4 cup of sauerkraut (no need to heat it) and a tablespoon of dijon. repeat with your other 3 plates. a lovely layered, balanced dinner any night of the week. enjoy!