LCBO Food and Drink Holiday 2016

VELVETY BEET SOUP The simplicity of this soup is what makes it shine—that and the velvety texture and stun- ning colour. Make the soup a few days ahead so the messy steps are out of the way, then reheat and add the cream just before serv- ing. The cream can be left out for those who prefer. For an extra-velvety texture, take a tip from pro chefs and use an upright blender, pass the puréed soup through a sieve, then purée it a second time (it’s not necessary but does make it even smoother). 1 tbsp (15 mL) butter 1 onion, chopped

sprouts, cover and boil for about 5 minutes or until carrots, turnips and parsnips are tender and Brussels sprouts are crisp-tender. 4 Uncover pan, stir in remaining butter and lemon juice. Increase heat to medium and cook, uncovered and stirring occasionally, for about 5 minutes or until vegetables are glazed and sprouts are just tender. Season with salt and pepper. Serves 8 to 10 Rich, creamy and buttery—everything mashed potatoes should be. Avoid temptation to use a power tool to mash the potatoes as that tends to make them gluey rather than fluffy. A ricer, food mill or hand masher are the best tools for super smooth potatoes, and perhaps a human kitchen helper to pitch in with the mashing. These are creamiest when cooked and mashed, then served right away. 4 lbs (2 kg) yellow-fleshed potatoes Salt THE CREAMIEST MASHED POTATOES 1 Peel potatoes and cut into chunks. In a large pot, cover potatoes with cold water and bring to a boil. Season water with salt. Reduce heat and simmer for about 20 minutes or until fork-tender. 2 Meanwhile, in a small saucepan, combine whipping cream, sour cream and butter. Heat on medium-low heat for about 3 minutes, stir- ring until smooth and steaming (alternatively, combine in a glass measuring cup and heat on medium-low/30% power in the microwave in 1-minute increments, stirring in between, just until steaming). 3 Drain potatoes and return to the pot over low heat. Dry potatoes, shaking pot, for 1 min- ute. Remove from heat and, using a ricer or food mill, press potatoes into a bowl, then return to warm pot (or, using a hand masher, mash potatoes in the pot). Gradually stir in heated cream mixture until smooth and blended. Season to taste with salt and pepper. Serve immediately. Serves 8 to 10 1 cup (250 mL) 35% whipping cream ¾ cup (175 mL) sour cream (14% MF) ¼ cup (60 mL) butter Freshly ground pepper

WHAT TO SERVE Erath Pinot Noir LCBO 394718

$24.95 This Pinot’s fruity and spicy character plays off the earthiness of beets while subtle smokiness enhances sweet flavours in the creamy soup. Hidden Bench Estate Pinot Noir VQA VINTAGES 274753 $29.95 This wine’s medium body matches the rich, creamy texture of the soup, while herbal notes add complexity to the pairing.

BUTTERED ROOTS & SPROUTS

Salt and freshly ground pepper 6 large beets, about 2 lbs (1 kg), peeled and chopped 1 medium yellow-flesh or russet potato, peeled and chopped 4 cups (1 L) vegetable or chicken broth 2 cups (500 mL) water 2 tbsp (30 mL) red wine vinegar ¾ cup (175 mL) 35% whipping cream

A colourful side dish with a variety of vegeta- bles all done in one pan means less juggling on the stove than if you were making separate side dishes, and this one features all of the holiday favourites. You can peel, trim and cut the vegetables several hours ahead; just cover with a damp cloth, then plastic-wrap and keep in the refrigerator until you’re ready to cook. 4 large carrots, about 1½ lbs (750 g) 4 to 5 parsnips, about 1 lb (500 g) 6 medium white turnips or ½ of a small rutabaga, about 1¼ lbs (625 g) ¼ cup (60 mL) butter Salt and pepper 2 cloves garlic, minced 2 tsp (10 mL) Dijon mustard 1 cup (250 mL) water 24 small Brussels sprouts, about 1 lb (500 g), trimmed 2 tbsp (30 mL) fresh lemon juice 1 Peel carrots and parsnips and cut on the diagonal into chunks about 1½ inches (4 cm) long; cut thick ends in half lengthwise. Peel turnips and cut each into 4 to 6 wedges, about 1 inch (2.5 cm) thick. If using rutabaga, cut into triangles or sticks about 1 inch (2.5 cm) thick. 2 In a large, deep skillet or a wide pot, melt half of the butter over medium-high heat. Sauté carrots, turnips and ½ tsp (2 mL) each of salt and pepper for 5 minutes. Add garlic and sauté for 1 minute or until fragrant. 3 Whisk mustard into water in separate bowl, then pour into skillet. Immediately cover pan, reduce heat to medium-low and boil gently for 10 minutes. Stir in parsnips, cover and boil gently for 10 minutes longer. Stir in Brussels

1 Melt butter in a large pot over medium heat. Sauté onion, 1 tsp (5 mL) salt and ½ tsp (2 mL) pepper for about 5 minutes or until softened. 2 Stir in beets, potatoes, broth and water. Cover and bring to a boil. Reduce heat to medium-low and boil gently for about 40 min- utes or until beets are soft. Stir in red wine vinegar. 3 Let cool slightly. Transfer in batches to a blender and purée (see TIP) until smooth (or use an immersion blender in the pot). If desired, let cool, then refrigerate in an air- tight container for up to 3 days. 4 Just before serving, whisk whipping cream until slightly thickened. Reheat soup over medium-high heat, stirring often, until steam- ing. Stir about three-quarters of the thickened cream into soup until blended. Season to taste with salt and pepper. 5 Ladle soup into warmed bowls and drizzle with remaining cream. Serves 8 TIP When puréeing hot soup (especially deep-coloured beet soup), hold a tea towel over the lid of the blender to prevent any splatter from burning your hands and making a mess.

232  FOOD & DRI NK HOLIDAY 2016