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.
See all five tips »
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/vegetable-cooking-tips/slide/flavour-of-the-year-2013-garden-1/
- flavour-of-the-year-2013-garden-1
- 0
- 0
- 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/vegetable-cooking-tips/slide/flavour-of-the-year-2013-garden-2/
- flavour-of-the-year-2013-garden-2
- 0
- 0
- 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/vegetable-cooking-tips/slide/flavour-of-the-year-2013-garden-3/
- flavour-of-the-year-2013-garden-3
- 0
- 0
- 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/vegetable-cooking-tips/slide/flavour-of-the-year-2013-garden-intro/
- flavour-of-the-year-2013-garden-intro
- 0
- 0
- 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/vegetable-cooking-tips/slide/flavour-of-the-year-2013-garden-5/
- flavour-of-the-year-2013-garden-5
- 0
- 0
![](http://www.facebook.com/sharer.php?u=https://torontolife.com/food/vegetable-cooking-tips/&title=Flavour of the Year: Five tips for preparing vegetables from the city’s top chefs&picture=https://torontolife.com/wp-content/uploads/2013/04/flavour-of-the-year-2013-garden-intro-624x624.jpg&description=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 »
[gallery columns="6"]){kind=link}