Root veggies are coming on strong at this time of year. And the brighter the colours, the richer the nutrients. No matter where you live, you’ll find local root vegetables that are perfect for this colourful medley. We’ve chosen roots available in our region, but any root will do. Our selection of roots can be prepared any which way—raw, cooked, or roasted.
Can’t find fresh burrata?
Burrata (Italian for “butter”) is a semi-soft Italian cheese. Its outer curd—mozzarella cheese formed into a pouch—encases soft, stringy curd and fresh cream that has a milky, buttery flavour. If burrata is not available, substitute crumbled goat cheese or feta.
Trim and peel beetroots, carrots, and turnips. Using mandoline or very sharp knife, shave into wafer-thin slices. Shave radishes. Shave fennel lengthwise and place fennel slices in separate bowl. Drizzle with some lemon juice to prevent discolouring; toss to lightly coat.
On 6 serving plates, artfully arrange all sliced vegetables.
In medium bowl, combine oil and lemon juice. Whisk to blend. Whisk in Dijon, shallot, and rosemary until evenly emulsified. Drizzle equal amounts over sliced vegetables on serving plates. Dot with bits of burrata cheese (if using), a few capers, and a sprinkling of black pepper. Serve immediately.
This recipe is part of the Super Festive Feast collection.
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.