Winter Vegetables with Sesame and Rosemary

Winter Vegetables with Sesame and Rosemary

  • Preparation 30 min
  • Cooking 30 min
  • Servings 8

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.

Featured in RICARDO Magazine HOLIDAY 2017 (p. 95)
  • Nut-free
  • Gluten-free

Categories

Ingredients

  • Vegetables

    • 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
  • Dressing

Preparation

  • Vegetables

  • Dressing

Personal Note