LCBO Food & Drink Holiday 2021

Waste not, want not from page 207

ROOT PURÉE WITH CRISPY GARLIC & SHALLOTS This simple purée uses any root vegetables you have on hand, and it’s a great way to use up overcooked or leftover boiled vegetables. Serve it up as a side dish or plate it as a base for your favourite protein. A topping of crispy shallots and garlic chips turns this simple dish into something spectacular. Bonus: The oil left over from frying is great drizzled overtop meat or as a dip for bread.

LEFTOVER CHEESE BOARD SAVOURY PALMIERS

Why toss puff pastry scraps when you can turn them into these scrumptious savoury cookies? Bonus: They also use up leftover cheese from last night’s charcuterie board. This recipe can be adjusted to any amount of puff pastry you have—just increase the quantity of cheese and chopped herbs. All-purpose flour for dusting 9 oz (255 g) puff pastry scraps, pushed together

CRISPY GARLIC & SHALLOTS 1/2 cup (125 mL) canola oil 6 garlic cloves, thinly sliced Salt to taste 2 shallots, halved, thinly sliced ROOT PURÉE

and rerolled 1 egg, beaten 1/2 cup (125 mL) grated cheese 2 tbsp (30 mL) chopped fresh herbs, such as parsley, thyme and sage Salt and freshly ground pepper

1 1/2 lbs (680 g) mixed root vegetables (such as carrots, turnips, parsnips and potatoes), peeled, cut into 1-inch (2.5 cm) chunks Salt to taste 1/4 cup (60 mL) milk, plus more as needed

1 On a lightly floured surface, roll out puff pastry to form a 6 x 12-inch (15 x 30 cm) rectan- gle. Brush with beaten egg and sprinkle with cheese, herbs, salt and pepper. 2 With long side facing you, fold both shorter sides in toward the centre so the edges meet in the middle. Press down gently to stick and brush exposed pastry with more egg wash. Roll the sides you just folded in toward the centre to form a double-spiral log with a seam running down the middle. Wrap tightly with plastic wrap and chill in freezer for 30 minutes or until firm enough to cut without squishing. 3 Preheat oven to 400°F (204°C). Line a bak- ing sheet with compostable parchment paper. 4 Once dough has chilled, trim edges to neat- en—they can still be baked and eaten, but will not look as pretty. Slice log 1/2 inch (1 cm) thick— you should have about 12 slices. Transfer pieces to baking sheet, spacing about 1 inch (2.5 cm) apart. Brush tops with a little more egg wash. 5 Bake for 10 minutes, then reduce temperature to 350°F (177°C). Bake until puffed and golden brown, another 10 to 15 minutes. Let cool.

1 tbsp (15 mL) unsalted butter Freshly ground pepper to taste

1 For crispy garlic and shallots, place oil in a small saucepan fitted with a candy thermom- eter. Place over medium heat until it registers 350°F (177°C). Add garlic and fry, stirring occa- sionally with a fork to break apart, until lightly golden, 2 to 3 minutes. Transfer garlic with a slotted spoon onto a paper-towel-lined plate. Season lightly with salt. Repeat with shallots. Cool oil and strain into an airtight container for another use; refrigerate for up to 1 month. 2 For root purée, place root vegetables in a large pot and cover with water. Bring to a boil, season with salt, reduce heat and simmer until vegetables are easily pierced with a fork, 10 to 15 minutes. Drain. 3 Transfer vegetables to a blender with milk, butter, salt and pepper. Blend until you have a smooth purée, adding more milk if necessary. Taste for salt. 4 Transfer to a serving dish and garnish with crispy garlic and shallots. Drizzle with some leftover oil, if desired. Serves 4 to 6 WHAT TO SERVE The inherent sweetness of the root vegetables and fried garlic and shallots is highlighted by this Riesling’s hint of sugar, while its refreshing acidity revitalizes the palate. Featherstone Black Sheep Riesling VQA VINTAGES ESSENTIALS 80234, $18.95

Makes 10 to 12 palmiers

WHAT TO SERVE Juicy plum and sweet red cherry flavours and fine acidity provide a superb counterpoint to the rich, salty, palate-coating nature of the cheese and pastry.

Louis Jadot Beaujolais-Villages VINTAGES ESSENTIALS 365924, $18.95

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FOOD & DRINK HOLIDAY 2021