Root vegetable recipes Archives

Carrot recipes

Spicy carrot and pumpkin soup with creamed feta and roast dukkah chickpeas

30 minutes

Avocado and beetroot with litchi snow

Serves 4

Difficulty Easy

Prep Time 15 minutes, plus 1 hour's freezing time

Ingredients

1 - 2 cups Woolworths boxed 100% litchi juice
4 celery sticks
1 ripe avocado
1 x 5 cm piece ginger, piece, peeled and grated
2 cups Woolworths cold-pressed 100% beetroot, apple, orange and cucumber fruit-and-vegetable juice

Method

Pour the litchi juice into a tray and freeze for 40 minutes to 1 hour.
Shave 3 celery sticks into ribbons using a vegetable peeler and place into iced water to curl.
Blend the avocado, remaining celery and ginger, then stir through the beetroot juice.
Pour into short glasses over frozen avocado pips if you like. Scrape the litchi snow with a fork to make fluffy snow-like ice. Spoon the snow over the drinks and garnish with the celery curls.

Cook's note: Here's a great tip I learnt from TASTE food ed Abigail Donnelly: put cleaned avo pips in the freezer and add them to drinks (including cocktails) instead of ice. They look cool and work like a bomb.

Discover more drink recipes here.

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Baked barley pilau with roast beetroot and feta

Sweet potato malva pudding with nut brittle

Sticky roast carrots in barley broth

Beetroot flatbread with charred greens

Spicy carrot and pumpkin soup with creamed feta and roast dukkah chickpeas

Celeriac-and-nut cake with date butter

Beetroot cake with rose-geranium frosting

Tagliatelle with caramelised onion and yoghurt sauce

Deboned leg of lamb with turmeric sweet potato mash

Chorizo, black bean and sweet potato fritters

Mussels, leeks and bacon

Avocado and beetroot with litchi snow

Avocado and beetroot with litchi snow

Ingredients

Method