RECIPE MAGIC!

INTERNATIONAL VEGGIE COLLECTION

Some vegetables look too strange to trust — knobbly, alien, maybe even a little intimidating. That’s exactly what makes them worth knowing. This collection takes four we’ve been overlooking — celeriac, Jerusalem artichoke, taro, and chayote (picture above) — each a staple somewhere else in the world, and gives them a distinct passport.

Celeriac finds its home in France and Germany with a rustic herb-maple glaze. Jerusalem artichokes (sunchokes) go Italian with garlic and dark balsamic depth. Taro brings its Filipino roots, rich and gently sweet with honey-ginger warmth. And chayote, straight from Mexico, brings lime-mango brightness and a refreshing lift.

Each recipe follows the same simple rhythm: marinate, roast, enjoy.

BASIC RECIPE

INGREDIENTS:

3 to 4 vegetables (see individual recipes below)
6 tbsp EVOO (infused)
3 tbsp balsamic (dark or white, infused)
Sea salt and freshly ground pepper to taste

Note: The ratio for the marinade, if using more, is always 2/3 EVOO to 1/3 balsamic.

DIRECTIONS: Preheat oven to 400°F (200°C). In a small bowl or measuring cup, whisk together EVOO and balsamic. Place prepped vegetables in a zippered plastic or reusable marinating bag. Pour in the marinade, seal, and massage to coat evenly. Let rest for 30 minutes at room temperature. Arrange marinated vegetables on a parchment-lined baking sheet. Roast until tender and caramelized, turning once. Timing varies slightly by vegetable (see below). Increase oven to 425°F (220°C) for chayote.

CELERIAC WITH HERBES DE PROVENCE & RED APPLE BALSAMIC (France): Looks like a troll’s head, tastes like celery crossed with hazelnut. Peel the rough outer skin of one large celeriac with a knife and cut into ¾-inch wedges. Roast for 35 to 40 minutes, turning once. Silky apple sweetness meets herbal depth, rustic French comfort food reimagined.

JERUSALEM ARTICHOKE WITH GARLIC EVOO & TRADITIONAL DARK (Italy): Knobbly little tubers, also called sunchokes, have thin edible skin and a nutty, artichoke-like sweetness. Scrub 8 to 10 Jerusalem artichokes well but don’t peel, the skin adds flavour. Slice into 1-inch coins or small chunks. Roast for 30 minutes until tender and blistered. Sweet, savoury, and toasty, the Italian countryside in miniature.

TARO WITH GARLIC EVOO & HONEY GINGER (Philippines): Firm, starchy, and pale lilac inside, taro softens into creamy velvet once roasted. Peel 2 large taro roots completely; the skin can irritate sensitive hands. Rinse and pat dry. Roast for 35 to 40 minutes until golden outside and soft within. Rich, nutty, and gently sweet, tropical comfort food made elegant.

CHAYOTE WITH LIME EVOO & MANGO BALSAMIC (Mexico): A pear-shaped green squash with a delicate snap and refreshing bite. Peel and halve 2 chayote, remove the pit, and slice into wedges. Roast at 425°F (220°C) for 25 to 30 minutes until tender-crisp and lightly browned. Bright and lively, Mexico’s sunshine in a roasting pan.