1. Put the squash, onions and celery in a large soup pot. Add the water and stir in the parsley and salt. Bring to a boil, cover and reduce heat. Simmer for 20 minutes, until vegetables are very tender. Remove from the heat and set aside to cool.
3. Transfer the soup to a food processor or blender and blend until smooth. This may have to be done in batches. Return the soup to the pot and reheat gently. Taste and adjust seasonings, adding maple syrup if you prefer a sweeter-tasting soup. Garnish with parsley and toasted pumpkin seeds and serve at once.
Note: To toast pumpkin seeds, place the seeds in a dry skillet and sauté over medium heat until the seeds begin to brown and pop, about 3 minutes.
Try these heavenly mashed sweet potatoes mixed with hints of miso, maple syrup and cinnamon. We like mash them roughly so they keep their lumpiness and texture. They are one of Candle's most popular side dishes.
5 sweet potatoes
1 tablespoon sweet white miso
2 teaspoon maple syrup
1 teaspoon cinnamon
1. Preheat the oven to 350°F.
2. Bake the potatoes for 45 minutes, or until tender, remove and cool. Peel and transfer the potatoes to a large bowl. Mash them a bit with a potato masher then add the miso, maple syrup and cinnamon. Continue to mash until desired consistency. Serve at once.
Variations: These can also be made with baked parsnips, turnips or rutabaga. For a savory potato smash, add miso with finely chopped fresh rosemary and sage leaves. Another favorite variation is baked Yukon Gold potatoes mashed with a bit of wasabi paste.
1 ½ cloves fresh garlic, minced
1 ½ tablespoon extra virgin olive oil
¼ cup soy margarine
¼ cup plain soymilk (optional)
8 medium Yukon Gold potatoes, Diced
Salt and pepper to taste
1. Place the potatoes in a large saucepan and add enough water to cover. Bring to a boil over high heat. Reduce the heat to medium, cover and cook until the potatoes are tender; approximately 20 minutes. Drain potatoes so no liquid remains.
2. In large mixing bowl, combine garlic and oil. Add potatoes and mash until fairly smooth. If a creamier texture is desired, add the soy margarine &/or soymilk. Season with salt and pepper. Serve immediately.
Roasted Vegetable Salad with Roasted Garlic Dressing
Abigael Birrell, a Candle chef, invented this luscious salad, full of roasted seasonal vegetables. She likes to serve it as a starter to a festive holiday dinner. It's also a good main course salad.
1 fennel bulb, trimmed and cut into bite-sized pieces
2 medium red bell peppers, seeded, deveined and cut into thin strips
2 cups fingerling or new potatoes, cut into bite-sized pieces
1 cup baby turnips, peeled and cut into bite-sized pieces
2 medium-sized beets, peeled and cut into bite-sized pieces
1 tablespoon sea salt
Freshly ground black pepper
5 tablespoons extra-virgin olive oil
Roasted Garlic Dressing (recipe follows)
2 bunches arugula, rinsed, trimmed and stemmed
1/2 cup toasted pecans or walnuts, if desired
1. Preheat oven to 400°F.
2. Toss the vegetables with the salt, pepper and olive oil in a large mixing bowl. Spread in a single layer on a baking sheet and bake until just tender, 35-40 minutes. Toss the vegetables with about 2 tablespoons of Roasted Garlic Dressing to lightly coat the vegetables, and set aside.