CROWNED VEGETABLES 3 cups (750 ml) golden beets cut into 1- to 1½-in (2.5 to 4 cm) chunks 4 tbsp (60 ml) olive oil, divided 1 tsp + 2 tbsp (35 ml) salt, divided, plus more to taste 1 tsp (5 ml) pepper, divided 2 cups (500 ml) carrots cut into 1- to 1½-in (2.5 to 4 cm) chunks 2 cups (500 ml) red beets cut into 1- to 1½-in (2.5 to 4 cm) chunks 2 to 3 potatoes (about 1½ lbs/680 g), peeled and cut into 3-in (7.5 cm) chunks 1 yam (about ½ lb/225 g), peeled and cut into 3-in (7.5 cm) chunks 2 tbsp (30 ml) butter 2 tbsp (30 ml) sour cream 1 tbsp (15 ml) Dijon mustard 1 tsp (5 ml) Tabasco ½ tsp (2.5 ml) white pepper 1 cup (250 ml) chopped green onions 10 to 12 sheets phyllo pastry (about 12 × 16‑in/30 × 40 cm each), thawed if frozen ½ cup (125 ml) clarified butter or ghee, melted 2 cups (500 ml) button mushrooms 1 cup (250 ml) frozen green peas, thawed 1 cup (250 ml) shredded Tex-Mex cheese or preferred cheese fresh herbs, for garnish, as desired 1 Preheat oven to 375 F (190 C). Line 3 baking sheets with foil. 2 In a large bowl, toss golden beets with 2 tbsp (30 ml) olive oil, ½ tsp (2.5 ml) salt and ½ tsp (2.5 ml) pepper. Spread on 1 baking sheet. 3 In same bowl, toss carrots with 1 tbsp (15 ml) olive oil, ¼ tsp (1 ml) salt and ¼ tsp (1 ml) pepper. Spread on second baking sheet. 4 In same bowl, toss red beets with 1 tbsp (15 ml) olive oil, ¼ tsp (1 ml) salt and ¼ tsp (1 ml) pepper. Spread on third baking sheet. 5 Roast each baking sheet of vegetables for 30 to 40 minutes, until tender enough for a fork to pierce through but with some resistance. Remove from oven and allow to cool. Can be made a day in advance and refrigerated until ready to use. 6 In a large saucepan or stockpot, cover potatoes and yams with water up to 2-in (5 cm) higher than vegetables. Add remaining 2 tbsp (30 ml) salt and bring to a boil. Continue cooking for 20 to 25 minutes, until tender enough for fork to pierce into a chunk of potato or yam easily. Drain vegetables into a colander and return to saucepan or stockpot. 7 Add butter, sour cream, Dijon mustard, Tabasco and white pepper. Using a potato masher, mix until smooth and fluffy. Add green onions and mix well. Season with salt, as desired. Cool completely. Can be made a day in advance and refrigerated until ready to use. 8 When ready to assemble, preheat oven to 375 F (190 C) and adjust oven rack to centre position. Lightly spray or brush the inside of a Bundt cake pan that’s about 4-in (10 cm) high and 10-in (25 cm) in diameter.
1 In a medium saucepan over medium-high heat, bring stock, olive oil and saffron to a boil. Add couscous, stir and reduce heat to low. Cover and simmer for 12 to 15 minutes. Remove from heat and fluff with fork. Set aside.
2 In a large wok, heat vegetable oil over medium-high. Add 3 cups (750 ml) shallots and fry for 2 to 3 minutes. Add salt and continue frying until well-caramelized and deep brown. Do not burn. Using a slotted spoon, transfer shallots to a plate, leaving excess oil in saucepan. 3 In same wok over medium-high heat, fry remaining 1 cup (250 ml) shallots until translucent. Add garlic and cook until fragrant, 1 minute. Mix in prepared couscous, pomegranate arils, mint and pine nuts. Season with salt and pepper to taste.
4 Stir in vinegar and fried shallots. Remove from heat, cover and set aside. Garnish with chopped parsley and mandarin segments, and serve. Serves 6 to 8 as a side dish
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