Laurent Dagenais Archives | Saveur

Maple-Marinated Mustard Seeds

Laurent Dagenais — Wed, 15 Apr 2026 17:29:17 +0000

Photo: Renaud Robert and William Langlais (Courtesy Robert Rose) • Food Styling: Laurent Dagenais

“If you want to impress your guests the next time you have people over, add maple-marinated mustard seeds to a beet salad or charcuterie board. For extra points, tell them it’s mustard caviar!” —Laurent Dagenais

Makes: 1 quart

Time: 15 minutes

Ingredients

8 coriander seeds
6 black peppercorns (optional)
2 cloves
1¼ cups white wine vinegar, plus more if needed
¾ cup yellow mustard seeds
½ cup maple syrup, plus more if needed
2 bay leaves
Kosher salt

Instructions

To a small pot over medium-low heat, add the coriander seeds, peppercorns if desired, and cloves and cook until fragrant, about 2 minutes. Add the vinegar, mustard seeds, maple syrup, bay leaves, a pinch of salt, and ½ cup of water and bring to a boil over medium-high heat. Turn the heat to medium-low and simmer for 10 minutes. Remove from the heat and set aside to cool to room temperature.
Taste and add more vinegar or maple syrup if desired. Transfer to a sterilized jar and refrigerate. After a few days, the mixture might be thick thanks to the mustard seeds absorbing the liquid. If needed, add 1 teaspoon of vinegar to thin it out. Once opened, the mustard seeds can be stored in the fridge for up to 6 months.

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Maple Parsnip Soup

Laurent Dagenais — Wed, 15 Apr 2026 17:27:48 +0000

Photo: Renaud Robert and William Langlais (Courtesy Robert Rose) • Food Styling: Laurent Dagenais

“The combination of parsnip and maple is just incredible. I can’t tell you why, but it’s legendary,” writes Montreal-based chef Laurent Dagenais in his cookbook Always Hungry! We can attest that the syrup brings out the natural sweetness of the root vegetable, and while the resulting soup is delicious on its own, a handful of homemade garlic-thyme croutons and a drizzle of olive oil take it over the top.

Makes: 4–6

Time: 1 hour

Ingredients

For the soup:

2 Tbsp. unsalted butter
2 Tbsp. olive oil, plus more for drizzling
6 large parsnips (about 5 lb.), peeled and cut into ½-in. pieces
4 garlic cloves, crushed
1 leek (white and light green parts only), coarsely chopped
1 small onion, thinly sliced
3 Tbsp. maple syrup
2 Tbsp. coarsely chopped rosemary leaves
½ tsp. coarsely chopped thyme leaves, plus whole sprigs for garnish
¾ cup dry white wine
4 cups vegetable stock, plus more if needed
1 cup heavy cream
Kosher salt and freshly ground black pepper

For the croutons:

1 Tbsp. unsalted butter
1 Tbsp. olive oil
¼ tsp. coarsely chopped thyme leaves
2 garlic cloves, crushed
½ small baguette (about 4 oz.), cut into 1-in. cubes (about 2 cups)

Instructions

Make the soup: To a large pot over high heat, add the butter and olive oil. When it’s hot and shimmering, add the parsnips and cook, stirring occasionally, until nicely browned in spots, 6–8 minutes. Turn the heat to medium, add the garlic, leek, and onion, and cook, stirring occasionally, until the onion is softened and translucent, about 10 minutes.
Stir in the maple syrup, rosemary, and thyme. Add the wine and cook, scraping up any browned bits, until reduced by half, 2–3 minutes. Add the stock, bring to a boil, and cook until the parsnips are tender, 20–25 minutes. Turn the heat to medium-low, stir in the cream, and simmer for 2 minutes.
Transfer the mixture to a blender or food processor and carefully purée, adjusting the consistency with more stock if needed (or purée in the pot using an immersion blender). Return to the pot, season to taste with salt and black pepper, and keep warm.
Make the croutons: To a medium skillet over medium-high heat, add the butter and olive oil. When it’s hot and shimmering, add the thyme, garlic, and bread and cook, stirring frequently, until crusty and golden, 5–6 minutes.
Divide the soup into bowls, garnish with the croutons and a thyme sprig, and drizzle with oil.

The post Maple Parsnip Soup appeared first on Saveur.

Maple Pork Shank With Buttered Cabbage

Laurent Dagenais — Wed, 15 Apr 2026 17:25:55 +0000

Photo: Renaud Robert and William Langlais (Courtesy Robert Rose) • Food Styling: Laurent Dagenais

Montreal-based chef Laurent Dagenais first made this showstopping main at a cabane à sucre, or sugar shack, in Quebec to celebrate maple syrup season. Here, the ingredient is used to glaze the pork as it braises in the oven.

Makes: 2–4

Time: 3 hours 40 minutes

Ingredients

For the pork shank:

One 1–1½-lb. pork shank
2 Tbsp. olive oil
3 garlic cloves, finely chopped
2 fresh thyme sprigs
2 fresh bay leaves
1 large carrot, peeled and thinly sliced
1 medium white onion, finely chopped
¼ cup maple whiskey or regular whiskey
1 cup dry white wine
1 quart pork or chicken stock
½ cup maple syrup
Kosher salt and freshly ground black pepper

For the buttered cabbage:

Kosher salt and freshly ground black pepper
1 medium green cabbage, thinly sliced
5 oz. thick-cut bacon, cut into 1- by ½-in. pieces
8 Tbsp. unsalted butter, divided
1 Tbsp. olive oil
3 garlic cloves, thinly sliced
2 fresh bay leaves
1 large carrot, peeled and thinly sliced
1 medium white onion, finely chopped
1 cup dry white wine
1¼ cups vegetable stock

Instructions

Make the pork shank: Position a rack in the center of the oven and preheat to 350°F. Using a sharp knife, score the pork shank all over in a crosshatch pattern, cutting through the skin but not through the meat and spacing the cuts about ½ inch apart.
To a large ovenproof skillet over medium-high heat, add the oil. When it’s hot and shimmering, add the shank and cook on all sides until browned and crispy, 12–14 minutes. Add the garlic, thyme, bay leaves, carrot, and onion and cook, stirring occasionally, until the onion is translucent and the vegetables are softened but not yet browned, 5–7 minutes. Add the whiskey, then carefully light with a long match or stick lighter to flambé, gently shaking until the flames subside. Add the wine and simmer until the liquid has reduced by half, 3–5 minutes. Add the pork stock and maple syrup, season lightly with salt and black pepper, and bring to a boil.
Bake, turning the shank every 30–40 minutes, until the pork is glazed and glossy and the meat breaks apart easily when pierced with a fork, about 3 hours.
Meanwhile, make the buttered cabbage: Bring a large pot of generously salted water to a boil, add the cabbage, and cook until just wilted, 2–3 minutes. Drain and set aside.
To a large skillet over medium-high heat, add the bacon and cook, stirring frequently, until browned and crispy, 6–8 minutes. Transfer to a strainer set over a small bowl (reserve bacon fat for another use).
Return the skillet to medium heat and add 4 tablespoons of the butter and the oil. When the butter has melted, add the garlic, bay leaves, carrot, and onion, season with salt and black pepper, and cook, stirring frequently, until the onion is translucent and tender, 8–10 minutes. Stir in the cabbage and continue cooking 2 minutes more. Return the bacon to the skillet, add the wine, bring to a simmer, and cook until the liquid has reduced by three-quarters, 5–7 minutes. Add the vegetable stock and bring to a boil. Cover and cook until the cabbage is tender, 25–30 minutes. Remove from the heat, then stir in the remaining butter, cover, and set aside to rest for 10 minutes.
Scoop the cabbage onto a wide platter, then nestle the shank on top. Drizzle over some of the braising juices and serve hot.

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