THE ROOT OF ALL MEALS
Versatile vegetables can continue to star in dishes throughout spring
ATCO BLUE FLAME KITCHEN
When people think of vegetables, they often think of summer produce — leafy, fresh, crisp, bright, and light.
Root vegetables, on the other hand, are often seen as heavy, starchy and bland. In reality, root vegetables can be just as delicious and versatile as their aboveground counterparts.
Roasting root vegetables allows them to soften without turning them into tasteless mush. Unlike steaming or boiling, the high, dry heat helps to caramelize the vegetables’ natural sugars, bringing out their sweetness.
Our soup combines roasted onions, rutabaga, potatoes, carrots, parsnip and turnip in a flavourful broth seasoned with garlic, white wine, thyme, rosemary and bay leaves.
ROASTED PARSNIPS WITH MAPLE SYRUP
Serves: 4-6
■ 3 large parsnips, peeled
■ 1 tbsp (15 ml) canola oil
■ 1/2 tsp (2.5 ml) salt
■ 1/4 tsp (1 ml) freshly ground pepper
■ 1 tbsp (15 ml) maple syrup
1. Grease a rimmed baking sheet or line with non-stick foil. Cut each parsnip into finger-sized
The starchiness of the vegetables gives the soup a rich, creamy texture without the heaviness of cream. Maple syrup and a tangy topping of Greek yogurt and grated orange peel help to highlight the sweetness in the vegetables.
While they may look similar on the outside, parsnips are not simply white carrots. They have a distinct peppery flavour a woodier texture, so are rarely eaten raw.
Our recipe for a roasted version of this interesting vegetable is sweetened up with maple syrup. The recipe can also be adapted to other root vegetables, though cooking times may vary. Calgary-based ATCO Blue Flame Kitchen has been providing advice on food, cooking, recipes and other household topics for more than 80 years. Their cookbooks include Everyday Delicious and From the Grill. pieces. There should be about 5 cups (1.25 L) parsnip pieces.
2. Combine oil, salt and pepper in a bowl. Add parsnips and toss until coated. Place parsnips in a single layer in prepared pan.
3. Bake, uncovered, at 450 F (230 C), stirring occasionally, for 25-30 minutes or until parsnips are tender and browned. Drizzle with syrup and stir to coat.
Serves: 10 as a starter
■ 2 1/2 cups (625 ml) chopped onions (1-inch pieces)
■ 2 cups (500 ml) cubed peeled rutabaga (1-inch pieces)
■ 2 cups (500 ml) cubed peeled yellow potatoes (1-inch pieces)
■ 1 1/2 cups (375 ml) cubed carrots (1-inch pieces)
■ 1 1/4 cups (310 ml) cubed peeled parsnip (1-inch pieces)
■ 1 cup (250 ml) cubed peeled turnip (1-inch pieces)
■ 4 cloves garlic, peeled
■ 3 sprigs fresh thyme or 1/2 tsp (2.5 ml) dried thyme, crumbled
■ 2 sprigs fresh rosemary or 1 tsp (5 ml) dried rosemary, crumbled
■ 2 tbsp (30 ml) canola oil
■ 1 tsp (5 ml) salt
■ 1/2 tsp (2.5 ml) freshly ground pepper
■ 1 tbsp (15 ml) salted butter 2 bay leaves
■ 1 can (5 1/2 oz/156 ml) tomato paste
■ 1 cup (250 ml) dry white wine 1/2 cup (125 ml) maple syrup
■ 8 cups (2 L) no-salt-added vegetable broth
■ 1/4 tsp (1 ml) cayenne pepper Salt and freshly ground pepper
■ Plain Greek yogurt
■ Grated orange peel
1. Preheat oven to 425 F (220 C). 2. Combine onions, rutabaga, potatoes, carrots, parsnip, turnip, garlic, thyme, rosemary, oil,
1 tsp (5 ml) salt and 1/2 tsp
(2.5 ml) pepper in bowl; toss until coated.
3. Place vegetable mixture in a single layer in a non-stick foil-lined large rimmed baking sheet.
4. Bake, stirring once, until vegetables are softened and lightly browned, about 30-35 minutes. Remove and discard thyme and rosemary.
5. Melt butter in a non-reactive Dutch oven over medium heat. Add roasted vegetable mixture and bay leaves; sauté for 4 minutes.
6. Add tomato paste and wine; cook, stirring, for 3 minutes.
7. Add maple syrup and cook, stirring, until liquid is reduced by half, about 30 seconds.
8. Add broth and cayenne pepper; stir to combine. Bring to a boil.
9. Reduce heat and simmer, uncovered, stirring occasionally, for 20 minutes. Remove from heat; remove and discard bay leaves.
10. Purée mixture in batches in a blender, filling blender no more than half full for each batch.
11. Season to taste with additional salt and pepper.
12. Serve topped with Greek yogurt and orange peel.