Monday's meal: Roasted sun chokes & white wine

Monday's meal: Roasted sun chokes & white wine

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Chef Shawn Cirkiel, from Backspace Restaurant, joined us live in the studio to prepare a tasty meatless meal.

Recipe: Roasted sun chokes & white wine

Ingredients

  • 2 C sun chokes-diced
  • 1/2 C carrots-peeled & diced
  • 1/2 C celery-diced
  • 2 cloves garlic-sliced
  • 2 each bay leaf
  • 2 T parsley-chopped
  • 1 each lemon-juiced & zested
  • 1/4 cup white wine
  • 2 sprigs thyme
  • 1/4 extra virgin olive oil
  • 1/4 vegetable stock or water
  • Salt & pepper-to taste

Directions

  1. Place half of oil in a hot pan.
  2. Roast vegetables till golden brown.
  3. De-glaze with white wine and lemon juice.
  4. Add thyme, bay leaf, and season with salt and pepper.
  5. Add stock and cook till poached through.
  6. Re-season and top with parsley, olive oil, and lemon zest.
  7. Serve warm.
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