Restaurants Flavour of the Year: Five tips for preparing vegetables from the city’s top chefs icon-twitter icon-facebook Flavour of the Year: Five tips for preparing vegetables from the city’s top chefs By Simone Olivero | April 5, 2013 AT 11:00 amBy Simone Olivero | 04/05/2013 A miracle has occurred in this meat-obsessed city: vegetables have shown up on menus. Here, five top chefs offer easy tips for home prep. See all five tips » SHOW CAPTION RETURN TO ARTICLE Read More 201433 <strong>Michael Caballo</strong> at Edulis thinly slices and blanches parsnips, then dips them in apple cider vinegar with a bit of maple syrup. He then sprinkles them with salt and pops them in the oven at 150º F for two hours. (Image: Liam Mogan) Parsnip Chips Parsnip Chips https://torontolife.com/wp-content/uploads/2013/03/flavour-of-the-year-2013-garden-1-96x96.jpg https://torontolife.com/wp-content/uploads/2013/03/flavour-of-the-year-2013-garden-1.jpg https://torontolife.com/wp-content/uploads/2013/03/flavour-of-the-year-2013-garden-1.jpg 624 624  https://torontolife.com/food/restaurants/vegetable-cooking-tips/slide/flavour-of-the-year-2013-garden-1/ flavour-of-the-year-2013-garden-1 0 0 (Image: Liam Mogan) 201432 Farmhouse’s <strong>Alexander Molitz</strong> sweats garlic and shallots in a pan until they’re soft, then adds sliced carrots, ground cumin and coriander. Once the carrots are tender, he purées them with a hand blender until smooth. (Image: Liam Mogan) Carrot Mousseline Carrot Mousseline https://torontolife.com/wp-content/uploads/2013/03/flavour-of-the-year-2013-garden-2-96x96.jpg https://torontolife.com/wp-content/uploads/2013/03/flavour-of-the-year-2013-garden-2.jpg https://torontolife.com/wp-content/uploads/2013/03/flavour-of-the-year-2013-garden-2.jpg 624 624  https://torontolife.com/food/restaurants/vegetable-cooking-tips/slide/flavour-of-the-year-2013-garden-2/ flavour-of-the-year-2013-garden-2 0 0 (Image: Liam Mogan) 201431 Ursa’s <strong>Jacob Sharkey Pearce</strong> mixes raw purple kale with pickled shallots, quinoa and honey and vinegar dressing. Chrysanthemum petals optional. (Image: Erin Leydon) Kale Salad Kale Salad https://torontolife.com/wp-content/uploads/2013/03/flavour-of-the-year-2013-garden-3-96x96.jpg https://torontolife.com/wp-content/uploads/2013/03/flavour-of-the-year-2013-garden-3.jpg https://torontolife.com/wp-content/uploads/2013/03/flavour-of-the-year-2013-garden-3.jpg 624 470  https://torontolife.com/food/restaurants/vegetable-cooking-tips/slide/flavour-of-the-year-2013-garden-3/ flavour-of-the-year-2013-garden-3 0 0 (Image: Erin Leydon) 204480 <strong>Geoff Hopgood</strong> of Hopgood’s Foodliner peels off the individual leaves and sautées them in a pan with water and butter (boil 2 tbsp water, then whisk in 4 tbsp butter to make a creamy mixture) until they’re bright green. Then he tosses the sprouts with lemon juice and walnuts. (Image: Liam Mogan) Brussels Sprouts Brussels Sprouts https://torontolife.com/wp-content/uploads/2013/04/flavour-of-the-year-2013-garden-intro-96x96.jpg https://torontolife.com/wp-content/uploads/2013/04/flavour-of-the-year-2013-garden-intro.jpg https://torontolife.com/wp-content/uploads/2013/04/flavour-of-the-year-2013-garden-intro.jpg 656 656  https://torontolife.com/food/restaurants/vegetable-cooking-tips/slide/flavour-of-the-year-2013-garden-intro/ flavour-of-the-year-2013-garden-intro 0 0 (Image: Liam Mogan) 201429 Come spring, <strong>Ben Heaton</strong> at The Grove prefers his radishes raw with a simple aïoli made of garlic, a beaten egg yolk, Dijon, grapeseed oil, dill, and salt and pepper for dipping. (Image: Liam Mogan) Aïoli Radishes Aïoli Radishes https://torontolife.com/wp-content/uploads/2013/03/flavour-of-the-year-2013-garden-5-96x96.jpg https://torontolife.com/wp-content/uploads/2013/03/flavour-of-the-year-2013-garden-5.jpg https://torontolife.com/wp-content/uploads/2013/03/flavour-of-the-year-2013-garden-5.jpg 624 624  https://torontolife.com/food/restaurants/vegetable-cooking-tips/slide/flavour-of-the-year-2013-garden-5/ flavour-of-the-year-2013-garden-5 0 0 (Image: Liam Mogan) Topics: Ben Heaton Edulis Farmhouse Tavern Flavour of the Year 2013 Geoff Hopgood Hopgood’s Foodliner Jacob Sharkey-Pearce Michael Caballo The Grove Toronto Ursa Where to Eat Now 2013 Make the most of your city Get one year for only $24 Subscribe now!