Root vegetable recipes Archives

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 recipes

Carrot halwa (gajar ka halwa)

40 minutes

Aliums

Kale and leek bake

20 minutes

Aliums

ClemenGold-roasted fennel and leeks

45 minutes

Aliums

Christmas stuffing

20 minutes

Aliums

Slaphakskeentjies

45 minutes

Slaphakskeentjies

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 45 minutes

Ingredients

1 kg very small onions (unpeeled)
salt, to taste

For the dressing:

1 t mustard powder
! T cornflour
1 t salt
100 g sugar
pepper, to taste
3 large free-range eggs
½ cup vinegar
1½ cups milk
1 cup cream

Method

1. Wash the onions with the skins on. Cook in salted water until tender, about 45 minutes–1 hour. Drain and allow to cool, then peel and place in a bowl.

2. To make the dressing, mix the dry ingredients. Beat the eggs until light and creamy, then add to dry ingredients. Beat well.

3. Slowly add the vinegar, beating continuously.

4. Beat the milk and cream together, then combine with vinegar mixture. Boil until it reaches the desired consistency. If too thick, thin down with cream or milk.

5. Allow to cool and mix the onions into the dressing.

Photography: Jan Ras
Production: Hannah Lewry
Food assistant: Claire-Ellen van Rooyen

Find more onion recipes here.

Red wine beef stew with dombolo

Sandwich biscuits with speculaas

Roast sirloin with potato bake

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)

Kale and leek bake

ClemenGold-roasted fennel and leeks

Christmas stuffing

Slaphakskeentjies

Slaphakskeentjies

Ingredients

Method