Root vegetable recipes Archives

Lunchbox recipes

Roast sweet potato salad

45 minutes

Aliums

Family favourite frikkadels in onion gravy

35 minutes

Aliums

Confit tomatoes in garlic-and-anchovy oil

1 hour 20 minutes

Curry recipes

Sweet potato dhal with yoghurt flatbread

13⁄4 hours

Aliums

Confit garlic

2 hours

Beetroot recipes

Stuffed butternut roast with beetroot quinoa and crunchy chickpeas

30 minutes

Sweet potato

Veg risotto Kiev with sweet potato

35 minutes

Aliums

Garlic-and-caper butter pan-fried hake

15 minutes

Aliums

Balsamic onions

2 hours

Balsamic onions

Serves 12

Difficulty Easy

Prep Time 10 minutes

Cooking Time 2 hours

Ingredients

12 brown onions, unpeeled
4 cups balsamic vinegar
1⁄4 cup extra virgin olive oil
sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 180°C.

Cut a cross into the top of each onion, cutting halfway into them.

Place on a roasting tray and drizzle with the vinegar and oil. Season to taste.

Cover with foil and roast for 1 hour. Remove the foil and roast for for a further hour.

Serve warm or at room temperature.

Cook's note: These onions may take two hours to cook, but they couldn’t be easier to make.

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Pan-seared thick-cut steaks with toffee onions

Pork burgers with pineapple and sweet potato fries

Roast sweet potato salad

Family favourite frikkadels in onion gravy

Confit tomatoes in garlic-and-anchovy oil

Sweet potato dhal with yoghurt flatbread

Confit garlic

Stuffed butternut roast with beetroot quinoa and crunchy chickpeas

Veg risotto Kiev with sweet potato

Garlic-and-caper butter pan-fried hake

Balsamic onions

Balsamic onions

Ingredients

Method