Side Servings Archives

Italian recipes

The perfect pomodoro sauce

40 minutes

Christmas recipes

Steamed greens

8-10 minutes

Apple recipes

Molten camembert with caramelised apples

30 minutes

Biscuit recipes

Green juice with oat-and-pistachio breakfast cookies

30 minutes

Beetroot recipes

Beetroot dip with almond butter

25 minutes

Cauliflower recipes

Cauliflower rice risotto with celeriac and crème fraîche

25 minutes

Aliums

Roast black garlic with poached carrots and honey radishes

40 minutes

Corn recipes

Mexican corn-and-sausage salad

30 minutes

Nut recipes

Home-made nut butter

10 minutes

Olive-and-basil dressing

Citrus recipes

Sweet potato with lemony crème fraîche

20 minutes

Butternut recipes

Root veggie fries

30 minutes

Root veggie fries

Serves 4

Difficulty Easy

Prep Time 25 minutes

Cooking Time 30 minutes

Ingredients

½ butternut, peeled
1 large sweet potato, unpeeled
5 large carrots, peeled
2 T olive oil
1 T Woolworths Moroccan spice
1 T sea salt
2 t fresh herbs such as chives and parsley, finely chopped
1 T Woolworths basil pesto
½ cup plain yoghurt

Method

Preheat the oven to 200°C. Slice the butternut, sweet potato and carrots into matchsticks, then toss with the olive oil and Moroccan spice.

Place on a baking tray – you may need two trays. Bake for 25–30 minutes, tossing gently every 10 minutes until evenly crisp and slightly charred.

Mix the salt and herbs and scatter over before serving. Stir the pesto into the yoghurt and serve on the side.

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The perfect pomodoro sauce

Steamed greens

Molten camembert with caramelised apples

Green juice with oat-and-pistachio breakfast cookies

Beetroot dip with almond butter

Cauliflower rice risotto with celeriac and crème fraîche

Roast black garlic with poached carrots and honey radishes

Mexican corn-and-sausage salad

Home-made nut butter

Olive-and-basil dressing

Sweet potato with lemony crème fraîche

Root veggie fries

Root veggie fries

Ingredients

Method