Regular risotto demands constant attention. This recipe is much easier because it substitutes sweet potato for rice.
2 cups (500 mL) sweet potato, peeled and diced
4 cups (1 L) chicken stock
1/4 cup (60 mL) minced onion
4 Tbsp (60 mL) butter
1/2 cup (125 mL) whole star anise, wrapped in cheesecloth
2 sprigs thyme
1/4 cup (60 mL) soy sauce
4 cups (1 L) chicken stock
1/2 cup (125 mL) grated Parmesan cheese
Sauté sweet potato and onion in 3 Tbsp butter over medium heat until onion is soft, about 5 minutes. Add star anise, thyme, soy sauce, and 3 cups (750 mL) stock. Bring to boil, reduce heat, and cook until stock is absorbed, about 45 minutes. Stir in remaining stock 2 Tbsp (30 mL) at a time as each amount is absorbed and continue to cook for 20 to 25 minutes. Before serving, remove star anise and thyme. Stir in remaining butter and Parmesan cheese. Serves 4.
source: "Spring Dinner Party", alive #282, April 2006
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.