LCBO Food & Drink Holiday 2019

Smart snacking from page 49

ROASTED ROSEMARY & SEA SALT TURNIP FRIES Turnip fries are a delicious low-carb alternative to regular potato french fries and a great way to incorporate more vegetables into your diet. They bake crispy and are perfect for dipping or can be enjoyed as a side. 4 medium-size turnips, peeled 2 tbsp (30 mL) extra virgin olive oil 2 tbsp (30 mL) fresh rosemary, finely chopped 1 tsp (5 mL) sea salt 1/2 tsp (2 mL) fresh ground pepper 1 Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper. 2 Cut turnips into 1/4-inch-thick (5-mm) fries and place in a medium bowl. Toss well with olive oil, rosemary, salt and pepper. 3 Divide fries evenly on baking sheet, ensur- ing they are not overlapping. You can divide them on 2 baking sheets if necessary. Bake fries for 20 to 25 minutes, flipping halfway through until fries are golden and crisp. 4 Serve hot with dip or as a side dish. Serves 4 to 6

as they turn brown in colour and should be used right away.

Skin of 2 large red beets Skin of 3 large parsnips Skins of 3 large carrots

Skin of 3 large sweet potatoes Skin of 3 large russet potatoes Skin of 1 large ginger root 2 tbsp (30 mL) olive oil 1/2 tsp (2 mL) sea salt 1/2 tsp (2 mL) freshly ground pepper

1 Using a sharp vegetable peeler, peel root vegetable skins into wide pieces. 2 Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. 3 In a large bowl, toss vegetable skins with olive oil and season with salt and pepper. Spread evenly on baking sheet and bake for 10 to 12 minutes until skins are crispy, occasion- ally checking and tossing for even crispiness. 4 Serve warm or at room temperature with dip.

CRISPY BAKED ROOT VEGETABLE SKINS Not only are root vegetable skins filled with nutrition, they save on food waste. These skins are absolutely delicious when lightly seasoned and baked. Every time you peel carrots, beets, parsnips, sweet potatoes or ginger, use a sharp peeler to peel wide pieces and place peels in a bowl stored in the refrigerator. These peels can be stored for up to 5 days with the exception of the russet potato peels,

Serves 4 to 6

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FOOD & DRINK HOLIDAY 2019