Cooking ponders.

[kiya]

So. While I was down visiting my father over Christmastide, I noticed that he had a jar of juniper berries in his spice rack. Unopened, but juniper berries. I asked Dad if I could have them, and he said I could, so now I have juniper berries.

So I have juniper berries, and am pondering at my recipe for wild-game style roast. Which looks quite good, though somewhat outside my normal experience of food, and like a lot of Polish food of my experience, very rich.

The roast is supposed to be marinated for two days. Mmm.

The marinade requires carrots (to which I am allergic) and celeriac (which I'm not sure if I'll be able to find). Anyone know of good substitutions for either of these? (teinedreugan thought maybe a small turnip for the carrot, perhaps, and I guess some celery might be usable for the celeriac if I can't find it, but I appeal to the more experienced.) alhandra, thoughts? Anyone else?

Comments

[kiya]

The marinade has . . . ah, botheration, let me go get the book. As written, carrot, celeriac, onions, lemon juice, parsley root, a bay leaf, pepper and allspice, thyme, and juniper berries, and an optional glassful of red wine. It's heated up and poured over the meat, marinated for a couple of days, and then added to the roast once the meat has been browned.

Does that clarify what I'm looking to do with it? :}

[leanne-opaskar.livejournal.com]

Yes, I think so. My guess is that the veggies are chopped or cut into small dice or somesuch for the marinade, then? In that case, substitute to your heart's content. (:

The trick here is really the size of the pieces. Smaller pieces cook quicker, that's all, so if they're all small, it's all good. If they are all large, then you get into the weirdness of different timings for different veggies. (: