Vegetable Recipes

Auberge Vue d'la Dune/Dune View Inn, Bouctouche, New Brunswick Canada

Whether served as a side dish or the star of the meal, nothing comes close to the taste of New Brunswick’s fresh vegetables picked at their peak. The harvest season runs from early spring to late fall, bringing with it a colourful selection of crops good enough to eat on their own or incorporated into these delicious recipes.

  • Acadian Creamy Fiddlehead Soup

    1-1/4 lb. (570 g) fiddleheads, cleaned well
    4 cups (1 L) stock
    1 cup (250 ml) evaporated milk
    1 tbsp. (15 ml) garlic, minced
    ½ tsp. (3 ml) oregano
    ½ tsp. (3 ml) basil
    ½ cup (125 ml) celery, minced
    1 tsp. (5 ml) parsley
    1 cup (250 ml) applesauce
    1-1/2 cups (375 ml) green tomatoes, chopped
    Salt and pepper to taste

    Purée all but ¼ cup (60 ml) of fiddleheads.  Chop the remaining ¼ cup (60 ml) of fiddleheads into small pieces, set aside.

    Place all the ingredients in a large pot, except for the milk. Simmer until the larger pieces of fiddleheads are tender, about 40 minutes on low heat. Add milk and simmer 20 more minutes. Serve piping hot with biscuits, bread or dumplings (see recipe below).

    From the cookbook A Taste of New Brunswick, by Karen Powell

  • Fiddlehead Sauté

    1 lb. (454 g) fiddleheads, cleaned
    ¼ cup (60 ml) clarified butter (see recipe below)
    ½ cup (125 ml) onion, finely minced
    1 tbsp. (15 ml) garlic, minced
    1 tbsp. (15 ml) lemon juice
    1 tbsp. (15 ml) white sugar
    1 tsp. (5 ml) paprika
    Salt and pepper to taste

    In a stainless steel* frying pan, heat butter over medium high heat.  Fry onion and garlic for 2 minutes.  Add fiddleheads and stir well.  Sprinkle with salt, pepper, lemon juice, sugar and paprika, while stirring constantly.  Sauté until fiddleheads are tender.  About 3 to 5 minutes.

    Serves 4-8

    *Green vegetables may sometimes react in certain types of cooking pans and turn darker or even black.  They are still ok to eat but may be bitter to the tastebuds.  To prevent this, make sure to cook all green vegetables in stainless steel rather than cast iron or aluminum.

    From the cookbook Flavours of New Brunswick, by Karen Powell

  • Creamy Fiddlehead and Cheese Casserole

    1 recipe thin béchamel sauce (see recipe below)
    1 lemon rind, zested
    ½ cup (125 ml) lemon juice
    3 lbs. (1.4 kg) fiddleheads
    ¼ cup (60 ml) parmesan cheese, grated
    ¼ cup (60 ml) mozzarella cheese, grated
    1 cup (250 ml) dry bread crumbs
    1 tbsp. (15 ml) Worcestershire sauce
    1 tbsp. (15 ml) Soya sauce
    Salt and pepper to taste

    Clean fiddleheads well and place in a shallow baking dish.  Set aside.

    Make béchamel sauce as per recipe instructions.  Remove from heat.  To the béchamel sauce, add the lemon juice, zest, cheeses, Worcestershire, Soya sauce, salt and pepper.  Stir well until evenly distributed.  Pour sauce over fiddleheads.  Sprinkle bread crumbs over top.  Bake until bubbly and golden at 325˚F (160˚C)

    Serves 6-10

     From the cookbook Flavours of New Brunswick, by Karen Powell

  • "Potato" Chocolate Cake

    ½ cup (125 ml) margarine (or butter) softened
    1 cup (250 ml) granulated sugar
    2 large eggs
    1 tsp. (5 ml) vanilla
    1 cup (250 ml) buttermilk
    1 cup (250 ml) mashed potatoes
    1 ¾ cup (425 ml) all-purpose flour
    1/3 cup (85 ml) cocoa, sifted
    1 tsp. (5 ml) baking powder
    ½ tsp. (3 ml) baking soda
    ½ tsp. (3 ml) ground cinnamon
    ½ tsp. (3 ml) salt

    Cream margarine and sugar in a large bowl. Beat in eggs, one at a time. Add vanilla. Beat buttermilk into potatoes in a small bowl until smooth. Beat into egg mixture. Stir the next 6 ingredients in a medium bowl. Add to potato mixture. Beat slowly to incorporate flour. Beat on medium for about 1 minute until smooth. Turn into greased 9 x 9 in. (22 x 22 cm) pan. Bake, uncovered, in 350◦F (175◦C) oven for about 40 minutes; until wooden pick inserted in centre comes out clean. Cool. Cut into 16 pieces. Serve with hot chocolate pudding sauce (recipe below).

    Chocolate Pudding Sauce

    1/3 cup (85 ml) cocoa
    1 cup (250 ml) sugar
    3 tbsp. (45 ml) flour

    Gradually stir in 2 cups of boiling water. Cook over medium heat, stirring constantly, until smoothly thickened.  Remove from heat and blend in:

    2 tbsp. (30 ml) butter
    2 tsp. (10 ml) vanilla

    Serve hot over chocolate cake.

  • Fundy Fog Pea Soup

    2 cups (500 ml) split peas (green or yellow), uncooked
    ¾ cup (190 ml) onion, minced
    6 cups (1.5 l) water or chicken stock
    1 tbsp. (15 ml) soya sauce
    1 cup (250 ml) ham pieces (and ham bone if available)
    Salt and pepper to taste
    Dumplings (optional)*

    Simmer over low to medium heat until all peas are dissolved, approximately 2 hours.
    If you like a full-bodied soup you can add diced carrot, turnip or even potatoes. About 1 cup of each would be good for the final hour of cooking time. Serve piping hot.

    *Dumplings may be cooked in the soup during the last 20 to 30 minutes of cooking time before serving.

    From the cookbook A Taste of New Brunswick, by Karen Powell

  • Mexican French Fries

    Cook serving of French fries and coat with Mexican spice. Serve with salsa and sour cream.

  • Outback French Fries

    Cook serving of French fries and place on oven-proof plate. Cover with cheddar cheese and cooked diced bacon.  Heat in oven until cheese melts. Serve with Ranch dipping sauce.

  • Potato Casserole

    2 lb. (500 g) frozen hash-brown potatoes
    1 cup (250 ml) sharp cheese, shredded
    1 cup (250 ml) sour cream
    1 can cream of chicken soup
    1/4 cup (60 ml) chopped onion
    1 tsp. (5 ml) salt

    1 cup (250 ml) crushed potato chips
    ¼ cup (60 ml) melted butter

    Combine the first 6 ingredients and put in casserole dish. Sprinkle topping over. Bake at 350◦F (175◦C) for about 1 hour.

  • Potato Rolls

    2 pkg. (1/4 oz each or 7 g) dry yeast
    1 ½ cups (375 ml) warm water
    Dissolve yeast in warm water.

    Stir in:
    1 cup (250 ml) warm mashed potatoes
    1/3 cup (85 ml) sugar
    2/3 cup (170 ml) shortening
    ½ tsp. (3 ml) salt
    2 eggs (lightly beaten)
    7 – 7 ½ cups (1.75 – 1.875 L) all-purpose flour

    Mix until firm dough forms. Turn onto floured surface. Knead until smooth and elastic (about 5 to 7 minutes). Place to rise, punch down once, then put in pans. Let rise until double in bulk. Bake at 350◦F (175◦C) for 13 to 16 minutes. Makes 3 dozen rolls.

  • Potato World Cream of Bacon, Potato and Sage Soup

    5 lb. (2.25 kg) potatoes
    1 lb. (250 g) chopped bacon

    Cover with water and boil until very soft.

    Drain water and add:
    2 tbsp. (30 ml) ground sage
    ½ cup (125 ml) chicken soup base
    1 tbsp. (15 ml) pepper

    Puree and add cereal cream to desired thickness.

  • Zucchini Casserole

    1 onion, diced
    1 cup (250 ml) celery, diced
    1 clove garlic, minced
    2 zucchini, sliced
    2 tomatoes, diced
    ½ cup (125 ml) bread crumbs
    1/3 cup (85 ml) vegetable oil
    ½ cup (125 ml) grated Swiss cheese
    1 green pepper, diced
    Salt and pepper 

    Sauté onion, celery and garlic in oil until soft. Add zucchini, tomatoes and green pepper; brown lightly. Place in a casserole and sprinkle with seasonings, crumbs and cheese. Bake in a 350°F (180°C) oven for 30 minutes. 

    From the cookbook Favourite Recipes from Old New Brunswick Kitchens, by Mildred & Stuart Trueman