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
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.
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- 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
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- 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
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- 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
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- <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
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- 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
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