Shake up your winter side dishes with these classic cold weather veggies prepared in new ways.
Root Vegetable Terrine
RECIPE: Root Vegetable Terrine
“I serve this beautiful layered terrine whenever the occasion calls for something special. It gets its distinctive shape from the mold, but a loaf pan does the job as well, if you don't mind a squatter, more rustic version. The terrine is straightforward, but it takes time to assemble. A mandoline or hand-held vegetable slicer makes slicing a breeze. Once the terrine is baked, it can be refrigerated for up to 3 days. It can be reheated in its container, or sliced as needed and heated in a hot skillet until the edges are crisp and the centre warm.” Makes 1 terrine (8 to 10 servings).
-recipe and photo courtesy British Columbia from Scratch by Denise Marchessault and Caroline West
Roasted Garlic Mashed Cauliflower
RECIPE: Roasted Garlic Mashed Cauliflower
Mashed cauliflower is such a great, low-carb stand-in for mashed potatoes. I roast garlic and puree it with the cauliflower to give it a smooth but robust flavour. Serves 10 to 12.
-recipe and photo reprinted with permission from Danielle Walker's Against All Grain Celebrations: A Year of Gluten-Free, Dairy-Free, and Paleo Recipes for Every Occasion by Danielle Walker, copyright © 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC.” Photography credit: Erin Kunkel © 2016
Danielle Walker's Against All Grain Celebrations: A Year of Gluten-Free, Dairy-Free, and Paleo Recipes for Every Occasion by Danielle Walker is available for purchase at Chapters, Indigo and Coles.
chapters.indigo.ca
Crispy Brussels Sprouts
RECIPE: Crispy Brussels Sprouts
“I always liked cooking Brussels sprouts at my old communal dining space, Family Supper, because I love to get people excited about things they think they don't like. A certain generation of people (mine included) grew up with a poor impression of sprouts based on the way they were (over)cooked, but something magical happens when you blast brassicas with hot, direct heat. They caramelize, with a blistery, crackly outside, a tender interior, and a deeply satisfying flavor. The addition of pickled mustard seeds brings just the right amount of acid and sweetness to round out the dish.”
-recipe and photo reprinted with permission from Taste & Technique: Recipes to Elevate Your Home Cooking by Naomi Pomeroy with Jamie Feldmar, copyright © 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photography credit: Chris Court © 2016
Taste & Technique: Recipes to Elevate Your Home Cooking by Naomi Pomeroy with Jamie Feldmar is available for purchase at Chapters, Indigo and Coles.
chapters.indigo.ca