Root vegetable recipes Archives

Aliums

Stuffed onions

45 minutes–1 hour

Beetroot recipes

Beetroot-and-dill gravadlax

Air-fryer recipes

Air-fryer baby carrots

12 minutes

Carrot recipes

Pickled rainbow carrots

10 minutes

Aliums

Honey-glazed duck sausages

25 minutes

Beetroot recipes

Beetroot gravadlax

Aliums

Pull-apart garlic bread

35 minutes

Aliums

Vegan breakfast

20 minutes

Avocado recipes

Beetroot-and-avocado dip

30 minutes

Beetroot recipes

Cured beetroot bream

20 minutes

Carrot halwa (gajar ka halwa)

Serves 4 to 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 40 minutes

Ingredients

1 T ghee
20 g cashew nuts, roughly chopped
20 g sliced almonds, roughly chopped
20 g pistachios, roughly chopped
vanilla ice cream, for serving

For the halwa:

1 T ghee
1 kg carrots, washed, peeled, and grated
2 cups full-cream milk
200 g sugar
1 t ground cardamom

Method

1. Heat the ghee and nuts in a pan and fry for about 20 seconds, stirring continuously so that they don’t burn. Transfer to a bowl and set aside.

2. To make the halwa, melt the ghee in the same pan. Add the carrots and sauté for 15–20 minutes, stirring continuously so they don’t burn.

3. Add the milk and sugar and cook, stirring, for another 20 minutes. The carrots will soak up the liquid. Add the cardamom and stir to combine.

4. Pour over the roasted nuts and serve with ice cream or as is. Serve hot or cold.

Find more sweet treat recipes here.

Production: Khanya Mzongwana
Photograph: Jan Ras
Food assistant: Dani Smith

Fried feta salad

Air-fryer gochujang chicken thighs

Beef with oyster sauce

Beetroot-and-green harissa terrine

Stuffed onions

Beetroot-and-dill gravadlax

Air-fryer baby carrots

Pickled rainbow carrots

Honey-glazed duck sausages

Beetroot gravadlax

Pull-apart garlic bread

Vegan breakfast

Beetroot-and-avocado dip

Cured beetroot bream

Carrot halwa (gajar ka halwa)

Carrot halwa (gajar ka halwa)

Ingredients

Method