Give rutabaga a place in your french fry repertoire. It’s firm and holds its shape when baked, plus it provides a slightly sweet and savoury flavour. Once baked, it has a beautiful golden colour. Coupled with our pesto dipping sauce, it’s as eye-catching as it is tasty. But more importantly, rutabaga is an essential member of the brassica family of vegetables and contains essential vitamins and nutrients noted for combatting cancer.
Preheat oven to 425 F (220 C). Line 2 baking sheets with parchment paper and set aside.
Peel rutabagas and cut into 3 x 1/2 in (8 x 1.25 cm) pieces to resemble fries. Place in large bowl and drizzle with olive oil. Toss to coat.
In small bowl, combine seasonings and stir to blend. Sprinkle over rutabaga and toss to coat. Place in single layer on prepared baking sheets. Bake in in oven for 20 minutes. Flip fries with spatula and rotate baking sheets. Continue to bake for 15 to 20 more minutes, or until fries are nice and golden and fork tender.
While fries are baking, prepare pesto. In large pot with simmering water, blanch kale, carrot tops, and parsley and blot dry. In high-speed blender, combine with remaining pesto ingredients except oil. Pulse, scraping down the inside of the bowl occasionally, until coarsely puréed. Add oil and pulse until mixture is as smooth and creamy as you like. Add a splash of water if you prefer it creamier. Taste and add more seasonings, if you wish.
Drizzle 1/4 cup (60 mL) dressing over each serving of fries. Scatter chopped cilantro overtop. Add a little salt if desired.
Tip: Any leftover pesto can be refrigerated for a couple of days and used for another dish such as salad or on any variety of roasted vegetables.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.