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Root vegetable recipes from Winnipeg chefs

Local to the prairies and long lasting, root vegetables have always been a cooking staple. Now more than ever is a perfect time to fall in love with potatoes, carrots and beets. Luckily Winnipeg chefs have been whipping up spectacular dishes featuring root veggies for years. Below we’ve collected our favourite recipes from local restaurants.

Sweet potato and smoked gouda bisque

Chef Roger Wilton of the then-MTS Centre (Bell MTS Place) provided this recipe for a delicious and hearty sweet potato soup spiked with local Bothwell cheese.

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Tartiflette

This Franco-Manitobain classic layers potatoes with bacon and funky Trappist cheese for the ultimate comfort food casserole. The recipe comes courtesy former St. Boniface bistro, Chez Sophie.

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Potato risotto

Chef Michael Robins, formerly of Sydney’s, subbed out rice in a classic risotto preparation for the humble potato. Elevate your spuds with this recipe that slowly softens potatoes in white wine and stock.

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Zuppa Toscana

This decadent, creamy soup from Sana Souphouse gets a hit of health from the full bunch of kale added to the pot. Cubed potatoes give heft to the comforting, warmly spiced broth.

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Spring potato salad

German-style potato salad, made with oil rather than mayonnaise, is a light and fresh preparation that lets veggies shine. This recipe from Gates on Roblin makes use of spring produce like green beans and asparagus.

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Lemon roasted potatoes

Lemon potatoes are classic for a reason. Is there any better than bright, acidic lemon for a crispy, starchy spud? This herb-loaded recipe from Pembina Village Restaurant is the perfect side to a Greek dinner.

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Badung potatoes

Chef Peter Bastian of Taste of Sri Lanka provided the recipe for these warm spice-laden potatoes. Blooming the cumin, mustard seeds, curry leaves and chiles in hot oil helps release their aromas and flavour.

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Golden beet carpaccio

Carpaccio’s not just for beef. Transform a simple golden beet into a five-star appetizer for your next at-home date night with this recipe from chef Barry Saunders of Inn at the Forks.

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Beet bowl

This beet bowl from Resto at Thermea is doing the most, with four different beet preparations (including powdered). Recreate the spa experience at home with this clean-eating gem of a recipe, or whip up the beet hummus for snacking.

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Beet and apple salad

Crisp, sweet and refreshing, this simple salad from Shawarma Khan is a perfect healthy side for any meal. With five ingredients, it comes together easily, too.

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Lechon kawali, taro gnocchi and beet puree

Cook like a master chef with this recipe from Masterchef Canada runner-up Jeremy Senaris and local chef Alan Pineda. Created for a contemporary Filipino tasting menu, this elaborate rendition of lechon kawali (pork belly) plays with taro root and beets.

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Vegetarian beet borscht

This healthy, vegetarian beet borscht from chef Ami Hassan of The Falafel Place is simple to prepare and fits nearly any dietary restriction.

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Beet chips

Crispy, salted and slightly sweet, these chips are a highlight of the Pineridge Hollow menu, and a delicious, healthy replacement for store-bought snacks. Whip up a batch of goat cheese ranch dip to go along with it.

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Beet fritters

By now local chefs have devised 101 ways to cook a beet, but Prairie’s Edge restaurant in Kildonan Park earns oohs and aahs for its creative preparation: light, crispy fried beet fritters paired with a sweet orange-fennel slaw.

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Pumpkin seed crusted pork tenderloin with pomegranate syrup

This pork tenderloin recipe from chef Dave Schultz of Saucers Cafe is paired with a delicious and simple root vegetable hash. Potatoes, parsnips, carrots and sweet potatoes are roasted with rosemary and bacon for a filling, aromatic side.

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Roasted root vegetable soup with curried rutabaga and parsnip

A pioneer of prairie cooking and hyper-local ingredient sourcing, Fusion Grill’s menu knows its way around a root vegetable. This soup from former chef Terry Gereta uses curried rutabega, parsnips and carrots.

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Roasted root vegetable salad

This piece of edible artwork from The VG Restaurant’s former chef Eraj Jayawickreme uses beets, parsnips, carrots, turnips and celeriac. Perfect when you need a delicious salad and a #stayathome craft project.

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Celery root and arugula salad

Jane’s, the flagship restaurant of the Red River College culinary arts program, provided this recipe for a stunning salad built on celery root, tart apple and peppery arugula.

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Chilled peach and roasted carrot soup

This unique chilled soup is made with carrots – roasted to bring out their inherent sweetness – and last summer’s frozen peaches. Chef Steven Strecker of Era Bistro (inside the Canadian Museum of Human Rights) serves it in the French style, topped with a tangle of arugula.

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Roasted carrot salad

Earthy roasted carrots make for a lovely cold weather salad that’s hearty enough to make a light lunch. This recipe from Peasant Cookery is served with tangy yogurt and maple pecan granola for crunch.

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