Root vegetable recipes Archives

Braai recipes

Braaied sweet potato salad

45 minutes

Aliums

One-pot buttery orzo with leeks, baby marrows and Parmesan

25 minutes

Beetroot recipes

Beetroot red velvet cake

30 minutes

Italian recipes

Sweet potato gnocchi

3 hours

Carrot recipes

Indian-style creamed spinach

1 hour

Aliums

Braaied veggies with curried onions

35 minutes

Aliums

Slow-roasted onions

1 hour 15 minutes

Sweet potato

Sweet potato tagine

35 minutes

Aliums

Three-bean salad with braaied leeks

35 minutes

Braai recipes

Teriyaki sweet potatoes

40 minutes

Aliums

Baked baby leeks

35 minutes

Baked baby leeks

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 35 minutes

Ingredients

2 punnets 200 g Woolworths baby leeks, washed
1 1⁄2 cups cream
120 g pecorino, grated
2 T butter
4 sprigs fresh thyme
2 slices ciabatta, torn into small pieces
salt, to taste
crushed green peppercorns, to season

Method

1. Preheat the oven to 180°C. Place the leeks in an ovenproof dish and pour over the cream. Add the cheese, butter, thyme and ciabatta. Season with salt and pepper.

2. Bake for 35 minutes, or until the leeks are soft and the cream is bubbling.

Chef tip: Tenderstem broccoli or asparagus also works well here. Add blue cheese to make it special.

Photographer: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Strydom and Marcelle De Wet

Red wine beef stew with dombolo

Sandwich biscuits with speculaas

Roast sirloin with potato bake

Gnocchi with crispy pancetta and creamy shallots

Braaied sweet potato salad

One-pot buttery orzo with leeks, baby marrows and Parmesan

Beetroot red velvet cake

Sweet potato gnocchi

Indian-style creamed spinach

Braaied veggies with curried onions

Slow-roasted onions

Sweet potato tagine

Three-bean salad with braaied leeks

Teriyaki sweet potatoes

Baked baby leeks

Baked baby leeks

Ingredients

Method