Recipes WINTER ROOT VEG BAKE
WINTER ROOT VEG BAKE
Make the most of the fabulous root veg bounty that mid winter offers. Think potatoes, carrots, sweet potatoes and parsnips, sliced very finely and baked until golden. This winter root veg bake makes a fabulous vegetarian main with a green salad. It’s also a smashing side dish with steak, pork chops or roast chicken.
- WHAT YOU WILL NEED -
- 3 extra large potatoes, peeled
- 2 large orange sweet potatoes, peeled
- 3 extra large carrots, peeled
- 4 parsnips, peeled
- 2 Tbsp Cape Herb & Spice ROAST
- 1 clove garlic, finely minced
- 2 Tbsp salted butter
- ¾ cup cream
- 3 thyme sprigs
- METHOD -
Start off by slicing all the root veg as thinly as possible using either a sharp chef’s knife or a mandolin. Then cream together the minced garlic and the butter. Dot half of the garlic butter on the bottom of a large ovenproof dish. Sprinkle the veggies with the Cape Herb & Spice Roast Veggie Seasoning and toss to ensure the veggies are evenly coated in spice. Tumble the veggies into the ovenproof dish.
Next, pour over the cream and dot the remaining garlic butter on top. Add the thyme sprigs and cover with tin foil. Bake, covered, in a pre-heated 180 ˚C oven for half an hour. Then remove the tin foil and bake for a further 30-50 minutes until the vegetables are cooked through. Once the root veg bake is done, turn the grill on for a few minutes to lend some crunchy caramelisation to the top layer of veggies.
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
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