Vegetarian recipes Archives

Vegetarian recipes

Pickled veggies

Mediterranean

Avo-and-orange watercress salad with homemade labneh and crispy dukkah pita shards

15 minutes

Burger recipes

Sweet potato-and-red quinoa burgers with caramelised fennel and onion and dill aïoli

15 minutes

Soup recipes

Iced borscht with hot potatoes and sour cream

1 hour

Fruity dessert

Whole baked pears

40 minutes

Cauliflower recipes

Coconut-dressed cauli-rice winter salad

5 minutes

Cauliflower recipes

Pettole (spinach-and-cauliflower fritters) with pomodoro sauce

10 minutes

Vegetarian recipes

Braised fennel

1 hour

Christmas recipes

Steamed greens

8-10 minutes

Roast black garlic with poached carrots and honey radishes

Serves 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 40 minutes

Ingredients

2 bunches heirloom carrots
2 cups Woolworths organic carrot juice
2 cups vegetable stock
1 clove black garlic (or ordinary garlic)
sea salt and freshly ground black pepper, to taste
100 g butter
150 g radishes
2 T honey
1 t fresh thyme
½ cup buttermilk
1 x 250 g fresh ricotta tub

Method

Preheat the oven to 200°C. Poach the carrots in the carrot juice and vegetable stock over a medium heat for 20 minutes or until soft.

Sprinkle the garlic with sea salt, mash with the back of a knife and mix with the butter to form a paste.

Remove the carrots from the juice and arrange on a baking tray with the radishes. Coat with the garlic butter, honey and thyme. Season to taste and roast for 15 minutes, turning occasionally.

Gently fold the buttermilk into the ricotta a little at a time until smooth. Spoon over the carrots just before serving.

Cook's note: Save time by poaching the carrots in advance and roasting them shortly before serving.

DISCOVER MORE VEGETARIAN RECIPES HERE

Cornflake marshmallow treats

Fried cauliflower

Aglio e olio with spinach

Creamy charred leeks and brussels sprouts with polenta and chilli oil

Chop-chop salad with papaya seed dressing

Pickled veggies

Avo-and-orange watercress salad with homemade labneh and crispy dukkah pita shards

Sweet potato-and-red quinoa burgers with caramelised fennel and onion and dill aïoli

Iced borscht with hot potatoes and sour cream

Whole baked pears

Coconut-dressed cauli-rice winter salad

Pettole (spinach-and-cauliflower fritters) with pomodoro sauce

Braised fennel

Steamed greens

Roast black garlic with poached carrots and honey radishes

Roast black garlic with poached carrots and honey radishes

Ingredients

Method