Winter Vegetables with Sesame and Rosemary
When it comes to big, multi-course holiday menus, oven management can be tricky. To maximize space, this squash, root-veg and kale side can be made on the stovetop. A smooth, tangy tahini sauce plus a flourish of rosemary and toasted sesame seeds give the dish extraordinary texture and flavour. Bonus: You can serve it lukewarm.
Ingredients
- 1 unpeeled acorn squash, seeded and cut into thin wedges
- 2 garlic cloves, peeled
- 3 tbsp (40 g) butter
- 3/4 cup (180 ml) chicken broth
- 4 carrots, quartered lengthwise
- 4 parsnips, quartered lengthwise
- 8 small yellow or Chioggia beets, cooked and quartered
- 4 cups (120 g) coarsely chopped kale, blanched
- 1 tsp toasted sesame seeds
- 1 tsp chopped rosemary
- 1/3 cup (75 ml) mayonnaise
- 2 tbsp (30 ml) tahini
- 2 tbsp (30 ml) cider vinegar
- 2 tbsp (30 ml) maple syrup
Instructions
- In a large non-stick skillet over medium-high heat, brown the squash and garlic cloves in 1 tbsp of the butter. Season with salt and pepper. Add 1/2 cup (125 ml) of the broth. Cover and cook until the squash is tender and the broth has been completely absorbed, about 6 minutes. Place the squash on a large serving platter. Set the garlic aside for the dressing.
- In the same skillet over medium heat, brown the carrots and parsnips in 1 tbsp of the butter. Season with salt and pepper. Add the remaining broth. Cover and cook until the vegetables are tender and the broth has been completely absorbed, about 5 minutes. Transfer to the serving platter.
- In the same skillet, heat the beets and kale in the remaining butter. Transfer to the serving platter.
When it comes to big, multi-course holiday menus, oven management can be tricky. To maximize space, this squash, root-veg and kale side can be made on the stovetop. A smooth, tangy tahini sauce plus a flourish of rosemary and toasted sesame seeds give the dish extraordinary texture and flavour. Bonus: You can serve it lukewarm.