The root of the matter

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Some of the best fall flavours are found underground. Locally grown root vegetables boast powerful, earthy notes that don’t need to be limited to side dish status. Head to the cellar, grab some vegetables and a bottle of wine. Let’s get to the root of the matter and discover the essence of cooking with these locally inspired recipes.

Occasions Recommends

Boutinot Barbera de Vine, Italy, $15.79

Kim Crawford Hawkes Bay Merlot, New Zealand, $22.99

Errazuriz Estate Sauvignon Blanc, Chile, $14.99

Martin Codax Albarino, Spain, $21.99

Luis Felipe Edwards Reserve Malbec, Argentina, $14.99

The Original Malbec, France, $17.99

Roasted Parsnip and Brown Butter Pappardelle
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Roasted Parsnip and Brown Butter Pappardelle
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  1. Preheat oven to 450°F. Toss parsnips with olive oil and season with salt and pepper. Roast on a parchment or foil-lined baking tray until browned and fork tender, about 20 minutes. In a large saucepan of salted water, boil pasta until al dente. Drain. In a large skillet, cook pancetta until slightly browned. Remove. Drain off most of the fat. Add the Swiss chard and cook just until wilted, about 2 minutes. Remove the chard. Add the butter, salt and nutmeg. Cook over medium heat until frothy and browned, about 3 to 5 minutes. Add the cream. Cook, while stirring, until thickened and reduced. Stir in the grated Parmesan. Season to taste with salt, pepper and additional nutmeg if desired. Add the pasta, pancetta, parsnips and Swiss chard. Toss to combine. Serve with additional Parmesan.
Recipe Notes

* Pappardelle is a wide noodle popular in Tuscany, Italy. If you can’t find pappardelle at your local grocery store, substitute with another wide noodle.

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Spice Roasted Carrots with Herbs and Feta
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Spice Roasted Carrots with Herbs and Feta
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  1. Preheat oven to 450°F. Stir together sugar and spices. Toss carrots with spice blend and olive oil until evenly coated. Place on a parchment or foillined baking tray. Roast until tender and browned, about 20 minutes. Serve on a platter garnished with feta cheese and fresh herbs.
Roasted Root Vegetables
  1. 1. Toss vegetables with olive oil, salt and pepper. 2. If desired, add whole heads of garlic and sprigs of rosemary, thyme and/or sage. 3. Place in a roasting pan or on a parchment or foil-lined baking sheet. Roast at 450°F stirring once until tender and browned.
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Roasted Squash and Maple Pie
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Roasted Squash and Maple Pie
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  1. Preheat oven to 450°F. Place squash on a parchment or foil-lined baking tray cut side down. Roast until very soft, about 45 minutes. Let cool and scoop the flesh out of the squash. Purée in a food processor until smooth. Reduce oven to 350°F. Whisk together 2 cups of squash purée, maple syrup, cream, eggs, and vanilla. Whisk in flour and spices until thoroughly combined. Pour into prepared crust. Bake about 45-50 minutes until set but center still jiggles. Check the pie after 35 minutes and if the crust is well browned, cover the edges with a ring of foil. Remove from oven and let cool. If desired, serve with whipped cream or vanilla ice cream.
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