Root vegetable recipes Archives

Aliums

Beetroot curry

30 minutes

Aliums

Crispy shallot noodles

10 minutes

Aliums

Sumac-marinated sweet onions with whipped feta

10 minutes

Beetroot recipes

Quinoa beetroot bowl

20 minutes

Cabbage recipes

Kassler chop tray bake

15–20 minutes

Carrot recipes

Apricot-glazed carrots

20 minutes

Braai recipes

Braaied sweet potato doughnuts

30 minutes

Aliums

Grilled squid with crispy onions

10 minutes

Butternut recipes

Winter citrus salad

1 hour

Poached leeks with creamy asparagus sauce

Serves 6

Difficulty Easy

Prep Time 25 minutes

Cooking Time 10 minutes

Ingredients

300 g leeks, sliced lengthways and washed
4 garlic cloves
¾ cup white wine
1 cup vegetable stock
lemon wedges, for serving
For the dressing:
170 g asparagus, blanched and chopped
3 T dill
2 T chives, chopped
1 cup cream
100 g feta
extra virgin olive oil, for drizzling
salt, to taste

Method

1. Place the leeks and garlic in a pan with the wine and stock. Simmer for 10 minutes, then drain.

2. To make the dressing, blend all the ingredients together. Chill until ready to serve.

3. To serve, spoon the dressing over the leeks, drizzle with olive oil and season with salt. Squeeze over the lemon.

Find more Easter recipes here.

Photography: Jan Ras
Production: Abigail Donnelly
Food assistants: Cheri Kustner and Emma Nkunzana

Giant éclair

Garlicky deboned lamb

Hot cross bun jaffles

Beetroot vindaloo with butternut purée

Red cabbage slaw with lime mayo

Beetroot curry

Crispy shallot noodles

Sumac-marinated sweet onions with whipped feta

Quinoa beetroot bowl

Kassler chop tray bake

Apricot-glazed carrots

Braaied sweet potato doughnuts

Grilled squid with crispy onions

Winter citrus salad

Poached leeks with creamy asparagus sauce

Poached leeks with creamy asparagus sauce

Ingredients

Method