Three Veggies
Whenever I prep a menu I always include an array of sides, each a vegetable dish that pairs well both with the main and as a standalone meal. I am a major fan of raw and cooked vegetables and I love them prepped in a variety of ways – anything from Moroccan spiced to Italian style (and everything in between!).
I recently got together with Stefano Faita to create a Spring menu that would offer a complete meal from apps and entrée to sides and dessert. What I love about the Spring menu we curated is that everything works so well together in terms of flavours, but it’s also a perfectly balanced dinner. A little bit of everything, which is exactly how I like my holidays: plentiful! Here are my 3 veggie dishes and if you’d like the full menu, just click here for the Herb-Crusted Rack of Lamb and Ricotta and Chocolate Crostata.
Italian Asparagus
Ingredients
Serves 4
2 bunches of green asparagus
a few shavings of parmesan
a few sprigs of parsley
some toasted pine nuts
the juice of 1 lemon
olive oil
salt and pepper from the mill
Instructions
Finely chop the herbs.
Peel the asparagus and cook for 10 to 15 minutes in a large volume of salted water. Drain and let them cool.
Place the asparagus in a large dish. Drizzle generously with olive oil.
Add the lemon juice, grated Parmesan, and herbs.
Season with salt and pepper and mix everything well. Keep refrigerated for at least 1 hour.
When ready to serve, sprinkle with parmesan shavings. Add a few pine nuts to garnish.
Tip: You can also precook the asparagus and finish cooking in a pan by browning the asparagus or steaming them until tender.
Maple Glazed Carrots
Ingredients
175 ml (¾ cup) vegetable broth
2 bunches of carrots with tops, peeled (about 20 carrots)
salt and pepper to taste
15 ml (1 tbsp.) butter
30 ml (2 tbsp.) maple syrup
fresh chives, chopped, add to taste
Instructions
In a large, deep skillet over high heat, bring the broth and carrots to a boil. Pepper to taste. Reduce heat and simmer carrots until tender and liquid has evaporated, 10 to 12 minutes.
Add the butter and maple syrup, stir and cook until the carrots are glazed, 7 or 8 minutes. Season with salt and pepper as needed.
Garnish with chopped chives and serve.
Hasselback Potatoes
Ingredients
8 Russet potatoes
30 ml (2 tbsp.) salted butter, softened
30 ml (2 tbsp.) olive oil
2 shallots, finely chopped
2 garlic cloves, finely chopped
chives or parsley for garnish
espelette pepper to taste
salt and pepper
Instructions
Preheat the oven to 180 ° C (375 ° F).
Cut a thin slice at the base of each potato to stabilize them. Insert a full-length skewer about 1/2-inch (1 cm) from the base of the potato to avoid cutting too deep.
On each potato, make incisions perpendicular to the skewer 2 mm apart and transfer to a baking sheet.
In a bowl, combine the butter, olive oil, shallot, garlic, and espelette pepper. Brush the potatoes with flavoured butter and bake for about 1 hour until tender.
Brush regularly during cooking with the flavoured butter. Garnish with chives or parsley.
Bon appetit!
Photography by Patricia Brochu