Root vegetable recipes Archives

Aliums

Slow-Roasted Verjuice-and-Garlic Onions

1 hour

Aliums

Sweet Onion Jam-and-Anchovy Pizza

20 minutes

Beetroot recipes

Pomegranate salt-roasted trout with balsamic beetroot and greens

20 minutes

Aliums

Fish soup with croutons, cheese and garlic mayo

30 minutes

Sweet potato

Harissa-roasted lamb with pomegranate and minted beetroot

1 1/2 hours

Afternoon tea

Sweet onion marmalade and goats cheese tartlets

15 minutes

Butternut recipes

Braised butternut with sweet potato bake

40 minutes

Beetroot recipes

Bright beetroot and olive branch Christmas wreath

Beetroot recipes

Grilled kabeljou with raw beetroot salad, strawberries and microgreens

Apple recipes

Ostrich carpaccio with fresh apple, candy-striped beetroot and kohlrabi salad

1 minute

Ostrich carpaccio with fresh apple, candy-striped beetroot and kohlrabi salad

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 minute

Ingredients

45 g Woolworths rainbow peppercorns, crushed
Sea salt, to taste
500 g ostrich fillet
2 T canola oil
50 g pecorino cheese, grated

For the salad:

2 Granny Smith apples
2 Woolworths candy-stripped beetroot
2 Woolworths golden beetroot
2 kohlrabi
1 lemon, juiced

For the dressing, mix:

2 T Dijon mustard
1 T honey
1 lemon, juiced
5 T extra virgin olive oil
Sea salt, to taste

Method

1. Mix the crushed peppercorns and salt, then roll the ostrich fillet in the mixture to coat it.

2. Heat the canola oil in a pan over a high heat until smoking hot, then sear the ostrich for 30 seconds on each side. Allow to rest for 2 minutes, then slice very thinly and place on a serving platter.

3. To make the salad, thinly slice the apples lengthways using a mandolin or a very sharp knife. Do the same with the beetroot and kohlrabi, then squeeze over a little lemon juice to stop them from turning brown.

4. To assemble, layer the thinly sliced apples, beetroot and kohlrabi onto the carpaccio, drizzle over the dressing and scatter with the pecorino.

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Blooming onions

Slow-Roasted Verjuice-and-Garlic Onions

Sweet Onion Jam-and-Anchovy Pizza

Pomegranate salt-roasted trout with balsamic beetroot and greens

Fish soup with croutons, cheese and garlic mayo

Roast sweet potatoes

Harissa-roasted lamb with pomegranate and minted beetroot

Sweet onion marmalade and goats cheese tartlets

Braised butternut with sweet potato bake

Bright beetroot and olive branch Christmas wreath

Grilled kabeljou with raw beetroot salad, strawberries and microgreens

Ostrich carpaccio with fresh apple, candy-striped beetroot and kohlrabi salad

Ostrich carpaccio with fresh apple, candy-striped beetroot and kohlrabi salad

Ingredients

Method