carrots Archives

Italian recipes

Lamb ragù with gnocchi

1 hour

Lamb recipes

Lamb banh mi

5 minutes

Easter recipes

Herb-marinated roast lamb

1½ hours

Carrot recipes

Carrot halwa (gajar ka halwa)

40 minutes

Braai recipes

Imbizo shisanyama’s chakalaka

1 hour

Chicken recipes

Italian wedding soup

40 minutes

Lentil recipes

Braised lentils with cheesy dumplings

1 hour

Lamb recipes

Lamb bredie

3 hours

Italian recipes

Lamb ragù with gnocchi

3 hours

Carrot recipes

Carrots with pesto

10 minutes

Beef recipes

Zoodle bolognese

1½ hours

Easy winter veg “tarte tatin”

Serves 4 to 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

2 carrots, thinly sliced
1 bulb fennel, thinly sliced
2 beetroot, thinly sliced
½ butternut, thinly sliced
2 T olive oil
2 T honey
salt, to taste
1 ciabatta, thickly sliced
2 T butter
dill, for serving

Method

1. Preheat the oven to 180°C. Toss the vegetables with the olive oil, honey and seasoning.

2. Line a large baking tray with baking paper, then layer the vegetables on the tray, top with the ciabatta and dot with butter.

3. Bake for 15–20 minutes, or until golden brown and saucy. Invert onto a plate and top with dill to serve.

Find more winter veg recipes here.

Photographs: Dirk Pieters
Food assistant: Bianca Strydom

Cheesy sweetcorn bread

Red wine beef stew with dombolo

Sandwich biscuits with speculaas

Lamb ragù with gnocchi

Lamb banh mi

Herb-marinated roast lamb

Carrot halwa (gajar ka halwa)

Imbizo shisanyama’s chakalaka

Italian wedding soup

Braised lentils with cheesy dumplings

Lamb bredie

Lamb ragù with gnocchi

Carrots with pesto

Zoodle bolognese

Easy winter veg “tarte tatin”

Easy winter veg “tarte tatin”

Ingredients

Method