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Root vegetable recipes

Chilli Romesco rump with onion rings

Aliums

Chilli Romesco rump with onion rings

15 minutes

Asian carrot juice dipping sauce with crispy tofu

Asian recipes

Asian carrot juice dipping sauce with crispy tofu

35 minutes

Banger, onion and leek roast

Aliums

Banger, onion and leek roast

1 hour, 20 minutes

Lemon-cream trout and rainbow carrot spaghetti

Carrot recipes

Lemon-cream trout and rainbow carrot spaghetti

10 minutes

The new Cobb-style salad platter with beetroot dressing

Avocado recipes

The new Cobb-style salad platter with beetroot dressing

Celeriac-and-turmeric falafel

Coconut recipes

Celeriac-and-turmeric falafel

20 minutes

Sweet potato brownie loaf

Berry recipes

Sweet potato brownie loaf

1 hour, 20 minutes

Moroccan-spiced carrot hummus with pickled carrots and flatbreads

Carrot recipes

Moroccan-spiced carrot hummus with pickled carrots and flatbreads

20 minutes

Abby's Beetroot Tarte Tatin

Beetroot recipes

Abby’s Beetroot Tarte Tatin

20 minutes

Sweet beetroot pizza with butternut purée and goat's cheese

Beetroot recipes

Sweet beetroot pizza with butternut purée and goat’s cheese

25 minutes

Soles with Moroccan-style raw carrot salad

Carrot recipes

Soles with Moroccan-style raw carrot salad

8 minutes

Garlic aïoli

Aliums

Garlic aïoli

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Garlic aïoli

By Abigail Donnelly

Serves Makes 1 cup

Difficulty Easy

Prep Time 10 minutes

Ingredients

2 free-range egg yolks
1⁄2 t mustard
3 t white wine vinegar
3 garlic cloves, finely chopped
2 t salt
1 cup canola oil

Method

Place the egg yolks, mustard, vinegar, garlic and salt into a bowl and whisk well.
Gradually pour in the oil, a drop at a time at first. Once about half the oil has been added, pour it in a little quicker until well emulsified. Check the seasoning. Store in an airtight jar in the fridge.

Cook’s note: If you have a stick blender, blitz instead of whisking. If the aïoli becomes too thick, add a little warm water.

Pair this with sweet potato chips with herbed salt, find the recipe here.