Home
recipe-guide
Root vegetable recipes

Milk-poached carrot-and-turnip mash with vino cotto-roasted butternut

Butternut recipes

Milk-poached carrot-and-turnip mash with vino cotto-roasted butternut

1 hour

Cheesy stuffed sweet potatoes

Sweet potato

Cheesy stuffed sweet potatoes

30 minutes

Butternut noodle and carrot soup

Carrot recipes

Butternut noodle and carrot soup

45 minutes

Parmesan-baked onions with beans and rustic ciabatta croutons

Aliums

Parmesan-baked onions with beans and rustic ciabatta croutons

1 hour 15 minutes

Baked fennel and leeks with gnocchi

Aliums

Baked fennel and leeks with gnocchi

3 hours

Black garlic mushrooms

Aliums

Black garlic mushrooms

15 minutes

Lemony green soup with yoghurt, sweet potato fries and dukkah

Soup recipes

Lemony green soup with yoghurt, sweet potato fries and dukkah

10 minutes

Sweet potato green gratin

Sweet potato

Sweet potato green gratin

1 hour

Blue cheese-and-red onion tart

Aliums

Blue cheese-and-red onion tart

1 hour

Shaved baby root veggie salad with tahini dressing and carrot top pesto

Carrot recipes

Shaved baby root veggie salad with tahini dressing and carrot top pesto

Goat’s cheese and pea fritters with beetroot

Beetroot recipes

Goat’s cheese and pea fritters with beetroot

10 minutes

Spicy prawn and chorizo with roasted sweet potato

Prawns and

Spicy prawn and chorizo with roasted sweet potato

30 minutes

Load more

Spicy prawn and chorizo with roasted sweet potato

By Keletso Motau

Serves 4 - 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

700 g baby sweet potatoes, washed
4 shallots, peeled and halved
5 g fresh thyme
4 T extra virgin olive oil
sea salt and freshly ground black pepper, to season
225g Woolworths smoked Chorizo Sarta, broken into large chunks
2 T butter
2 cloves garlic, crushed
500 g Woolworths large peeled uncooked prawns
2 lemon, Juiced
15 g fresh parsley, roughly chopped
micro herbs, to garnish

Method

Preheat oven to 180°C
Place sweet potatoes, shallots and thyme on a baking tray drizzle with 2T oil and season, then roast for 20 minutes.
Heat remaining oil in a pan over medium heat then fry the chorizo until its crispy.
Remove the chorizo from the pan then butter and garlic to the same and fry until fragrant.
Add the prawns and sauté for 3 minutes. Return the chorizo to the pan then add lemon juice.
Sprinkle over parsley and season to taste.
Place roasted sweet potatoes on a platter then break the sweet potatoes open slightly. Spoon over the prawn mixture. And garnish with micro herbs.

Never miss a video! Subscribe to our YouTube channel here.