Maple turnip velouté
Serves 6 Preparation and cooking time: 45 min
Ingredients
- 80 ml (1/3 cup) butter
- 175 ml (3/4 cup) minced leek
- 35 ml (6 tsp) minced scallion
- 1 L (4 cups) rutabaga or white turnip, diced
- 500 ml (2 cups) chicken broth
- 45 ml (3 Tbsp) maple syrup
- 250 ml (1 cup) heavy cream (35% M.F.)
- salt and pepper
Method
Heat the butter in a saucepan and sauté the leek and scallion for 2 to 3 min over medium
heat. Add the diced rutabaga or turnip and continue cooking for 3 min. Add the chicken
broth and bring to a boil. As soon as it boils, reduce heat and simmer for about 30 min,
until the vegetables are tender. Process in the blender until smooth. Return to the
saucepan and add the maple syrup and the cream. Season to taste.
Smoked salmon and maple tortilla rolls
Serves 4 Preparation and cooking time: 15 min
Ingredients
- 100 g soft goat cheese
- 2 flour tortillas
- 125 g sliced smoked salmon
- 10 ml (2 tsp) maple syrup
- 5 ml (1 tsp) vegetable oil
- juice of 1 lemon
- salt and pepper
Method
Spread the tortillas with the cheese and season to taste. Place the smoked salmon on the
tortillas and drizzle with maple syrup. Roll up the tortillas and brown them in a
non-stick pan. Cut each into 3 or 5 sections and arrange on a bed of greens of your
choice. Serve warm.
Maple dip
Makes 2 cups Preparation time: 5 min
Ingredients
- 250 ml (1 cup) ketchup
- 250 ml (1 cup) vegetable oil
- 125 ml (1/2 cup) maple syrup
- 15 ml (1 Tbsp) prepared mustard
- 1 scallion, finely minced
- 1 clove garlic, minced
- 45 ml (3 Tbsp) lemon juice
- salt and pepper
Method
Combine all ingredients and mix well. This dip may be served with assorted vegetables as
an appetiser, or with a meat fondue.
Maple-glazed carrots
Serves 6 Preparation and cooking time: 25 min
Ingredients
- 18 small fresh carrots
- 250 ml (1 cup) boiling water
- 80 ml (1/3 cup) maple syrup
- 60 ml (1/4 cup) butter
- 5 ml (1 tsp) prepared mustard
- salt and pepper
Method
Wash and peel the carrots. Place in a saucepan with the boiling water, salt, and pepper.
Cover and simmer for 10 min. Drain, reserving the cooking liquid. Place the carrots on a
plate. Boil the carrot water until it is reduced to 125 ml (1/2 cup). Add the maple syrup,
the butter, and the mustard. Simmer for about 7 min. Season to taste. Add the carrots and
cook until they are glazed. Serve hot.
Serves 4 Preparation time: 5 min
Ingredients
- 30 ml (2 Tbsp) pure maple syrup
- 15 ml (1 Tbsp) prepared horseradish mustard
- 60 ml (1/4 cup) red wine vinegar
- 80 ml (1/3 cup) olive oil
- 1 clove garlic, minced
Method
Combine all ingredients, mix well, and chill. Serve with salads and raw vegetables.
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