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Potato-Cauliflower Mash with Goat Cheese
Prep time: 10 min. Total time: 50 min. Serves: 8
4 cups (1 L) white potatoes, peeled and cut into 1 / 2 in. (1 cm) chunks
3 cups (750 mL) cauliflower, cut into small florets
1 pkg (150 g) Compliments Fine Herb Goat’s Milk Cheese
1 tsp (5 mL) salt
Dash of pepper
1. Put potatoes in a saucepan and cover with cold salted water. Bring to
a boil and simmer until tender, 15 to 20 min. Strain and reserve.
2. Cook cauliflower in boiling water until tender, around 10 min.
Strain and reserve.
Roasted Root Vegetables with Cabernet Glaze
Prep time: 10 min. Total time: 40 min. Serves: 8
1 tsp (5 mL) salted butter
2 tsp (10 mL) Compliments Pure Olive Oil
4 carrots, peeled, split lengthwise and sliced 1 / 4 in. (5 mm) thick
3 parsnips, peeled, split lengthwise and sliced 1 / 4 in. (5 mm) thick
1 celery root (celeriac), washed, peeled, quartered and cut into
1 / 4 in. (5 mm) chunks
3. Combine potatoes, cauliflower, cheese, salt and pepper in a bowl and
mash with a potato masher until blended. It’s fine to have a few lumps.
Transfer to a round or rectangular baking dish (13 x 9 in. or 10 in.
across /3 L) and bake for 20 min. at 350°F (180°C) in a preheated oven.
per serving ( 1 / 8 of the recipe): 100 calories, 4 g protein, 3.5 g total fat,
2 g saturated fat, 15 mg cholesterol, 13 g carbohydrates, 2 g fibre,
520 mg sodium, 320 mg potassium
4 shallots, peeled and quartered
2 cloves garlic, peeled and quartered
2 stems fresh rosemary, leaves pulled and coarsely chopped,
stems reserved
1 / 4 tsp (1 mL) salt
4 tbsp (60 mL) Sensations by Compliments Blackberry with
Cabernet Sauvignon Vinaigrette
1. Preheat oven to 350°F (180°C). In a high-sided, oven-proof skillet on
medium-high, heat butter and oil. Add carrots and brown slightly for
1 min. Add parsnips; cook for 1 min. Add celery root, shallots, garlic and
rosemary stems and brown lightly for 1 min. more. Sprinkle with salt,
mix gently and put pan in the oven to bake for 30 min.
2. Remove from oven, remove rosemary stems, add leaves and transfer
to serving dish. Drizzle vinaigrette overtop of vegetables and serve.
per serving ( 1 / 8 of the recipe): 100 calories, 2 g protein, 2.5 g total fat,
0.5 g saturated fat, 0 mg cholesterol, 19 g carbohydrates, 3 g fibre,
220 mg sodium, 460 mg potassium
go online Get three new recipes to use
up your turkey leftovers in interesting ways.
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34 Inspired | winter 2009