It's not that roasting vegetables
is such a difficult task, but we've all been there: You put the carrots, potatoes and parsnips in the oven, step out to walk the dog or go upstairs to fold laundry, and next thing you know, an hour's gone by and you suddenly remember, "The vegetables!" If they've gone to mush, there are a few ways to save them. Jenn Beisser, CEO of ChefsLine
, a service that puts home cooks in touch with pros around the country to solve cooking emergencies, says moving the veggies into a baking dish, sprinkling them with cheese and browning the top under the broiler is one way to turn a soggy mess into a crowd-pleasing side. Another idea: Puree the ingredients with an immersion blender and add stock little by little to make a soup. Ted Lahey, executive chef of Table & Main
restaurant in Atlanta, says the situation calls for butter and a potato masher; within minutes you'll have a smooth vegetable mash.