Photo Credit: Al Douglas
A Vegetable-Packed Feast
Healthy, flavourful veggies take centre stage in three of our favourite recipes from Chef Michael Smith’s latest book, Farmhouse Vegetables.
Potato Gnocchi, Nutmeg Spinach Sauce, and Orach Salad
Serves 4 as a vegetable main or 6 as a side
Gnocchi are easily made deliciously chewy dumplings that are part mashed potato, part pasta. They’re particularly tasty simply browned and crisped in butter. Tender spinach is puréed into a bright green sauce scented with fragrant nutmeg. Orach is an ancient vegetable with a savoury mineral flavour like spinach and chard. Its microgreens and tender leaves pair beautifully with earthy potatoes.
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Cauliflower Chickpea Fritters
Makes 24 or so fritters, enough for 4 to 6 as a vegetable side
Simple techniques elevate broccoli and cauliflower in this delicious side dish. Smooth white cauliflower purée and chickpea flour make gluten- and dairy-free yet memorably crisp fritters. Briefly cooked broccoli is smoothly puréed into a bright green sauce with lots of mellowed garlic.
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Butternut Squash Pie with Bourbon Cream with Squash Blossoms
Makes one 9 or 10-inch (23 or 25 cm) pie, enough for 8 generous slices
You can easily make a pumpkin pie with a butternut squash instead of a pumpkin because it’s all about the spice blend anyway. That is, unless you roast the squash first to concentrate the flavours before gently baking the squash purée in a delicious spiced custard. As homage, ground pumpkin seeds are bound with sugar and butter into a crispy, crunchy crust. Bourbon elevates simple whipped cream to harmonize with the fragrant pumpkin spices.
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