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Root vegetable recipes

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Here are some recipes using root vegetables in new ways:


Southwest Stuffed Sweet Potatoes


This healthy, colourful dish is kid-friendly and vegetarian. For a little extra flavour, roast the corn along with the peppers. If you like a little heat, serve with hot sauce.


4 medium sweet potatoes, about 375 g (12 oz) each

Vegetable oil

250 ml (1 cup) cooked corn kernels (about 2 cobs)

250 ml (1 cup) canned black beans, drained and well rinsed

125 ml (1/2 cup) diced roasted sweet red pepper

3 green onions, sliced

15 ml (1 tbsp) ground cumin

1 ml (1/4 tsp) each salt and pepper

125 ml (1/2 cup) shredded jalapeno havarti, cheddar or mozzarella cheese


Heat oven to 190 C (375 F).

Scrub sweet potatoes and cut in half lengthwise. Brush cut sides with a little oil. Place, cut side down, on parchment paper-lined shallow baking sheet; bake until tender when pierced with a knife, 35 to 45 minutes. Let cool enough to handle.

Scoop out flesh, leaving a 1-cm (1/2-inch) shell.

In a large bowl, mash scooped-out sweet potato until smooth. Fold in corn, beans, red pepper and green onions. Season with cumin, salt and pepper. Spoon filling into shells and return to baking sheet.

Sprinkle each half with 15 ml (1 tbsp) of the cheese. Bake until heated through and cheese melts, 5 to 10 minutes.

Makes 4 servings.

Source: Foodland Ontario


Vegetable Chips with Roasted Pepper Cream Dip


These nutritious and delicious crisps are easy to make. When completely cooled, they can be stored at room temperature in an airtight container for up to two days. Recrisp in a warm oven before serving. The dip also makes a great garnish for soups or salads.


2 each peeled carrots, beets, parsnips and potatoes

45 ml (3 tbsp) vegetable oil

Salt, to taste


250 ml (1 cup) cream cheese, room temperature

125 ml (1/2 cup) sour cream

15 ml (1 tbsp) lemon juice or vinegar

3 roasted red peppers

2 ml (1/2 tsp) grated orange rind

1 or 2 cloves garlic, minced

30 ml (2 tbsp) chopped chives, plus extra for garnish

1 ml (1/4 tsp) ground cumin

Salt and pepper, to taste

Chili sauce (optional)


Heat oven to 200 C (400 F).

Using a vegetable slicer, cut carrots, beets, parsnips and potatoes into very thin slices.

Keeping beets separate, toss all vegetables with oil to coat thinly.

Line 2 large baking sheets with parchment paper; arrange vegetable slices in a single layer on sheets. Bake for 15 minutes. Reduce heat to 120 C (250 F); bake for about 45 minutes longer, turning slices at least once, or until crisped and browned. Sprinkle with salt.

Dip: In a food processor, puree together cream cheese, sour cream, lemon juice, peppers, orange rind and garlic. Stir in chives, cumin, salt and pepper. Top with a swirl of chili sauce, if using, and more chopped chives. (This can be refrigerated for up to 3 days.) Serve with vegetable chips.

Makes 4 to 6 servings.


Source: Foodland Ontario


Parsnip Bacon Rosti


Parsnips offer a sweet variation to this traditional Swiss dish, which is usually made with grated potatoes. It makes a wonderful appetizer or side dish.


375 g (12 oz) parsnips, peeled and cut into 2 pieces

3 strips lean bacon, cooked and crumbled

175 ml (3/4 cup) shredded old cheddar cheese

1 egg

30 ml (2 tbsp) all-purpose flour

2 ml (1/2 tsp) each salt and pepper

0.5 ml (1/8 tsp) nutmeg

125 ml (1/2 cup) panko or regular breadcrumbs

50 ml (1/4 cup) vegetable oil

Sour cream

Pickled beets


In a steamer, cook parsnips until tender, 15 to 20 minutes. Let cool; grate and/or mash.

In a large bowl, combine parsnips, bacon, cheese, egg, flour, salt, pepper and nutmeg.

Use about 15 ml (1 tbsp) of the mixture to form a 4-cm (1 1/2-inch) cake. Coat in panko. Repeat until all the mixture has been used.

In a large skillet, heat vegetable oil over medium-high heat; fry rosti until nicely browned, about 2 minutes on each side. Drain on paper towel.

Serve garnished with a dollop of sour cream and finely chopped pickled beets.

Makes 18 to 24 rosti.

Source: Foodland Ontario


-- The Canadian Press

Republished from the Winnipeg Free Press print edition November 20, 2013 C1


Updated on Wednesday, November 20, 2013 at 6:01 PM CST: Fixes headline.

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