The great thing about root vegetables is that they do great with an extended simmer. So you don’t need to do much pan cooking with them too get them ready. For the most part, if you’re going with a trinity, mirepois kind of base, they’ll soften and develop their sugars easy once liquids are in.
So, my general rule is that they go in right before garlic, but after any mushrooms. Celery would go in with them, if that’s what the recipe calls for. If your trinity includes peppers, it’s the same thing.
Bolognese needs a nice simmer, so it’s very forgiving of those early ingredients.
Very insightful. You seem like you know what you are talking about.
What about hard vegetables that take a long time to become soft like carrots in a bolognese?
The great thing about root vegetables is that they do great with an extended simmer. So you don’t need to do much pan cooking with them too get them ready. For the most part, if you’re going with a trinity, mirepois kind of base, they’ll soften and develop their sugars easy once liquids are in.
So, my general rule is that they go in right before garlic, but after any mushrooms. Celery would go in with them, if that’s what the recipe calls for. If your trinity includes peppers, it’s the same thing.
Bolognese needs a nice simmer, so it’s very forgiving of those early ingredients.