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Roasted BNS - par boil?? tips??

Discussion in 'Slimming World Recipes' started by pesty, 16 March 2010 Social URL.

  1. pesty

    pesty Fighting the bulge

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    Hi,

    I tried BNS last week as my 'try something new' i didnt really enjoy it tbh. I have had a new tip today to try roasting it with the skin on.

    Do i par boil it first? Has anyone got any tips of what to do with it? Seasoning, etc?

    xx
     
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  3. pesty

    pesty Fighting the bulge

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    :sign0163: :gen147:
     
  4. BritMumInCanada

    BritMumInCanada Gold Member

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    I have never done it in the skin. I just cube it up, spray it with spray oil, sprinkle with paprika and a bit of salt and roast in the oven. Delicious.

    I don't like it boiled though.

    You can cut them in half, and stuff them and roast in the oven. Not done this yet though.
     
  5. pesty

    pesty Fighting the bulge

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    Thank you for responding, im going home to make it in 10 mins so it was just in the nick of time!! I like the paprika idea, ill try that :)

    x
     
  6. BritMumInCanada

    BritMumInCanada Gold Member

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    I also roast it till it goes really soft. I am not so keen on it, if it still has a bit of bite to it.
     
  7. pesty

    pesty Fighting the bulge

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    how long does that take roughly please?

    x
     
  8. BritMumInCanada

    BritMumInCanada Gold Member

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    To do it quickly. I place it in an oven proof dish. Zing it in the microwave for about 5 mins. then sprinkle it with the paprika, salt and frylight and roast in the oven. Cuts the cooking time down to about 30 mins on 200c or 400f ;). Otherwise it can take 50 minutes plus, depending on how well you oven cooks.
     
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  9. pesty

    pesty Fighting the bulge

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    Thanks so much, you've been more than helpful :)
     
  10. *angie*

    *angie* loves food and cooking

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    I hope you got on with it - I notice I am too late for tea tonight, but for another time, I like it done two ways -
    firstly, skin on, cut into 'roast potato' size chunks, frilighted and into the oven / 200deg / 30 - 45 mins. Secondly as a soup - peel and chunk, place in a pan with a stock cube, water, chopped onion and maybe a chopped chilli (or some ground cumin is nice if you don't like spice), when it's soft (25mins) I blitz it into a lovely, creamy, smooth soup.
     
  11. Circes

    Circes Strutting her stuff

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    I too prefer it to have some bite but I have roasted it in the slow cooker. You just cut it in half and take out the seeds then bung it in for around 8 hours on low. It comes out the consistency of mash and I added it to a risotto.
     
  12. pesty

    pesty Fighting the bulge

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    Just to let you know, my BNS was lovely!! I followed Britmums sugestion - yummy!

    Thank you both for your recipes i will try them both aswell :)
     
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