Home
Recipes

Tomato salad with chilli crisp

Great value

Tomato salad with chilli crisp

10 minutes

Lamb steaks with baked butter beans

Beans recipes

Lamb steaks with baked butter beans

45 - 50 minutes

Pasta e fagioli

Great value

Pasta e fagioli

15–20 minutes

Porchetta

Italian recipes

Porchetta

3 hours

Bresaola

Beef recipes

Bresaola

Danillo’s oregano-marinated mushrooms

Italian recipes

Danillo’s oregano-marinated mushrooms

15 minutes

Braaied sirloin

Beef recipes

Braaied sirloin

15 minutes

French 75 punch

Beverage recipes

French 75 punch

Preserved lemon roast chicken

Chicken recipes

Preserved lemon roast chicken

40 minutes

Mushroom-and-rosemary fettuccine

Great value

Mushroom-and-rosemary fettuccine

15 minutes

Sourdough

Bread recipes

Sourdough

1 hour

Chipotle-braised root veg

Beans recipes

Chipotle-braised root veg

20–25 minutes

Load more

Chipotle-braised root veg

By Khanya Mzongwana

Serves 1 to 2

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20–25 minutes

Ingredients

For the chipotle sauce:

¼ cup good-quality mayonnaise
1 cup sour cream
2 Woolworths chipotle peppers in adobo sauce
lime, plus extra for serving
1 clove garlic
1 T honey or brown sugar
salt, to taste

For the root vegetables:

300 g Woolworths root vegetables and butternut, (save the rest for soup!)
100 g canned red kidney beans, rinsed (freeze the rest)
olive oil, for drizzling
sour cream, for serving
½ avocado, sliced
25 g Woolworths salsa nacho chips

Method

1. To make the chipotle sauce, place all the ingredients in a blender and blend until smooth.

2. Rub the vegetables and beans with ½ cup of the chipotle sauce and place on a baking tray. Drizzle with olive oil and roast for 25 minutes, or until caramelised.

3. To serve, place the veggies in a bowl, then dollop with sour cream and top with the avocado and nachos. Serve warm.

Find more vegetarian recipes here.

Photographs: Jan Ras
Food assistant: Ellah Maepa