Winnipeg Free Press - PRINT EDITION

Root vegetable recipes

  • Print

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

Dip

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

History

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

Fact Check

Fact Check

Have you found an error, or know of something we’ve missed in one of our stories?
Please use the form below and let us know.

* Required
  • Please post the headline of the story or the title of the video with the error.

  • Please post exactly what was wrong with the story.

  • Please indicate your source for the correct information.

  • Yes

    No

  • This will only be used to contact you if we have a question about your submission, it will not be used to identify you or be published.

  • Cancel

Having problems with the form?

Contact Us Directly
  • Print

You can comment on most stories on winnipegfreepress.com. You can also agree or disagree with other comments. All you need to do is be a Winnipeg Free Press print or e-edition subscriber to join the conversation and give your feedback.

You can comment on most stories on winnipegfreepress.com. You can also agree or disagree with other comments. All you need to do is be a Winnipeg Free Press print or e-edition subscriber to join the conversation and give your feedback.

Have Your Say

New to commenting? Check out our Frequently Asked Questions.

Have Your Say

Comments are open to Winnipeg Free Press print or e-edition subscribers only. why?

Have Your Say

Comments are open to Winnipeg Free Press Subscribers only. why?

The Winnipeg Free Press does not necessarily endorse any of the views posted. By submitting your comment, you agree to our Terms and Conditions. These terms were revised effective April 16, 2010.

letters

Make text: Larger | Smaller

LATEST VIDEO

Key of Bart: No Time Left for Stu

View more like this

Photo Store Gallery

  • PHIL.HOSSACK@FREEPRESS.MB.CA 090728 / WINNIPEG FREE PRESS White Pelicans belly up to the sushi bar Tuesday afternoon at Lockport. One of North America's largest birds is a common sight along the Red RIver and on Lake Winnipeg. Here the fight each other for fish near the base of Red RIver's control structure, giving human fisher's downstream a run for their money.
  • Marc Gallant / Winnipeg Free Press.  Local- (Standup Photo). Watcher in the woods. A young deer peers from the forest while eating leaves by Cricket Drive in Assiniboine Park. A group of eight deer were seen in the park. 060508.

View More Gallery Photos

Poll

Do you think the Jets' three pre-season losses in a row are a sign of things to come?

View Results

View Related Story

Ads by Google