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Inspire New Seasonal Dishes

11/16/2015

Inspire New Seasonal Dishes

Root vegetables are key ingredients in seasonal dishes for fall and winter. For patron-pleasing recipes, help operators think beyond the typical prep of salting, roasting and serving root vegetables as side dishes. It’s time to shine a new light on popular underground dwellers like beets, turnips, carrots, rutabaga and more.

From appetizers to soups and pickled side dishes, root vegetables are versatile menu additions. Take the beet, for example. Beet dishes are a hit for patrons seeking different flavor profiles in familiar dishes. This Grilled Turkey and Marinated Beet Salad uses roasted red and golden beets as well as walnuts, basil and feta cheese. Butterball Grilled Turkey Breast Filets create a protein-packed dish that will appeal to a wide variety of diners.

Sweet potatoes and yams are root-vegetable staples for fall and winter, and they’re already popular substitutes for plain white spuds. Even better, they’re packed with Vitamin B6 and Vitamin D. If your operators are not already offering sweet potato fries as a side, now’s the perfect time to add them. Also, encourage them to be creative and explore other ways to incorporate these patron favorites. Try Turkey Medallions and Sweet Potato Soup as a seasonal soup du jour. Sweet potatoes, creamed corn, Butterball Turkey Medallions and sage create an unforgettable fall flavor profile.

Find on-trend recipes and menu ideas in Butterball’s Culinary Center, and be sure to check our Facebook and Twitter pages for even more foodservice resources.

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