The plant-based movement is still on the rise. Our 2019 Culinary + Cocktail Trends forecast proves that we’ll continue to find more vegetable-centric dishes on menus in the coming year.
In these vegetable-forward dishes, vegetables are prepared in creative ways, taking the place of other traditional proteins and ingredients. Whether cooked in a tempura batter, bourbon glaze, or served with a rich cheddar fondue, these vegetable dishes are anything but ordinary.
Vermont Cheddar Fondue with Roasted Brussel Sprouts and Fingerling Potatoes
- 3 tbsp. unsalted butter
- 3 tbsp. all-purpose flour
- 2 cups whole milk
- ¼ tsp. salt
- ¼ tsp. pepper (white pepper if desired)
- ¼ teaspoon garlic powder
- Pinch of cayenne (if desired)
- 4 ounces of Grafton aged cheddar cheese (our your favorite hard cheese) shredded
Roasted Fingerling Potatoes Ingredients:
- 2 lbs. fingerling potatoes
- 2 sprigs fresh thyme
- 2 bay leaves
- 3 smashed garlic cloves
- ¼ cup grated parmesan cheese
- Olive oil to coat
Brussel Sprouts Ingredients:
- 1 lb. baby brussel sprouts (or 1 lb. of large brussel sprouts cut in half)
- Melt butter in a medium saucepan over medium heat.
- Add flour, and stir to make a roux.
- Whisk in milk until smooth, scraping roux out of the corners of the saucepan with a heat-proof spatula if necessary.
- Add salt, pepper and garlic powder and increase heat to medium high.
- Bring to a simmer, stirring constantly until the mixture thickens, about 2 to 4 minutes.
- Remove from heat and stir in cheese. Stir until smooth.
- Season with salt, pepper and cayenne.
- Set aside and keep warm.
Roasted Fingerling Potatoes Directions:
- Set oven to 350 degrees
- Toss fingerlings in olive oil, garlic, thyme, bay leaves and garlic.
- Season with salt and pepper and roast approx.
- Cook potatoes 20 minutes until tender.
- Once slightly cool use hand to smash.
Brussel Sprouts Directions:
- Season with salt and pepper and olive oil.
- Set aside.
- Once ready to serve: Turn oven to 400 degrees
- Roast brussel sprouts 10-12 minutes until charred
- Toss crushed fingerlings in olive oil to coat and roast until crispy (approx. 6 minutes)
- Once out of the oven, toss with salt pepper and parmesan cheese.
- Serve with cheddar fondue.
Tempura Fried Squash
- Choose your squash (butternut, acorn, delicata, pie pumpkin and many other types of squash all work great for this recipe).
- 100 g cake flour
- 1 tsp. Kosher salt
- 1/2 baking powder
- 1 cup light beer (ice cold!)
Pumpkin & Malt Vinegar Aioli Ingredients:
- 4 egg yolks
- 300 ml malt vinegar
- 3 tbsp. molasses or sorghum
- 2 oz. pumpkin seed oil
- 1 tsp. dry mustard powder
- 1 qt. grapeseed oil
Tempura Batter Directions:
- Mix dry ingredients together.
- Gently mix in beer.
- Store chilled until needed.
Pumpkin & Malt Vinegar Aioli Directions:
- In a food processor combine yolks, vinegar, molasses, pumpkin seed oil, 1 tbsp kosher salt and mustard powder.
- Mix until frothy.
- Slowly add in grape seed oil until a thick dressing is formed. Double check for seasoning and store in an air-tight container.
For the Tempura Squash or Pumpkin:
- Preheat a table top fryer to 360 F.
- Choose your favorite types of fall squash or pumpkin and cut them into ¼” thick pieces.
- Different shapes work great and looks best, just make sure they are similar in thickness.
- Season the squash pieces 30 minutes before cooking with a little kosher salt (this softens the flesh of the squash and seasons it as well).
- Pat squash dry before dipping in the chilled batter and into the fryer.
- Allow a little of the excess batter to drip from the squash before frying.
- Fry squash for 4-5 minutes until lightly golden brown.
- Remove from fryer and season with sea salt and a squeeze of fresh citrus (optional).
- Serve immediately with a side of the malt vinegar aioli.