Main Meals
Easy winter veg “tarte tatin”
4 to 6
Easy
20 minutes
20 minutes
This dish is a good way to use up stale bread and any root veg. Save money, waste less!
Wine/Spirit Pairing
Black Oystercatcher Sauvignon Blanc
Ingredients
Method
- 2 carrots, thinly sliced
- 1 bulb fennel, thinly sliced
- 2 beetroot, thinly sliced
- ½ butternut, thinly sliced
- 2 T olive oil
- 2 T honey
- salt, to taste
- 1 ciabatta, thickly sliced
- 2 T butter
- dill, for serving
Method
Ingredients
1. Preheat the oven to 180°C. Toss the vegetables with the olive oil, honey and seasoning.
2. Line a large baking tray with baking paper, then layer the vegetables on the tray, top with the ciabatta and dot with butter.
3. Bake for 15–20 minutes, or until golden brown and saucy. Invert onto a plate and top with dill to serve.
Find more winter veg recipes here.
Photographs: Dirk Pieters
Food assistant: Bianca Strydom
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