Side Servings

Garlicky roast butternut with mielie puree

20 minutes
45 minutes
Wine/Spirit Pairing
Obikwa Rosé 2010

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  • 2 small butternuts, cut lengthways into thin wedges
  • 3 T olive oil
  • 1 bulb garlic
  • 4 mielies
  • 1 cup organic liquid chicken stock
  • 2 T cream
  • Sea salt and freshly ground black pepper
  • 1 bunch fresh thyme, pan-fried in butter, for serving

Preheat the oven to 180°C. Arrange the butternut wedges on a large baking tray and drizzle with olive oil. Tear the cloves from the garlic bulb and add them to the tray. Roast for 40 minutes to 1 hour, turning once for even colour.

Carefully slice the kernels from the mielie cobs and place in a small saucepan. Add the stock and bring to a gentle boil. Blanch for 2 minutes, or until tender, then drain, reserving the stock.

Place the mielie kernels and cream in a blender, seasoning to taste, with 1 to 2 T of the reserved stock. Blend until creamy but thick and still rough in consistency. Transfer to a clean saucepan and gently reheat.

Serve in shallow bowls, topped with the roast butternut and garlic and scattered with pan-fried thyme.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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