Restaurants Flavour of the Year: Five tips for preparing vegetables from the city’s top chefs Flavour of the Year: Five tips for preparing vegetables from the city’s top chefs By Simone Olivero | April 5, 2013By Simone Olivero | 04/05/2013 icon-twitter icon-facebook 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 From the kitchen pass to your inbox Thanks for signing up! Sign up to get The Dish, a weekly helping of restaurant news and reviews, served with a side of hot gossip Now, check your inbox to complete your subscription SIGN ME UP Go! We won't ever use your email address for anything else GET MORE NEWSLETTERS Want even more Toronto Life? Follow us on social media.