hot root

 
root salad 2.jpg
 

 

WINTER 2017

It’s cold and we are sitting very very still, beavering away at a fresh catering menu. To nourish our creativity and keep our bellies warm we’ve been popping this goodness in the oven once a week. Its great straight out of the cooker, pureed into soup, as a meal on its own or a side dish with a bit of roast chook. It’s super delicious warmed up the next day, so it’s worth making the big batch listed below.

 

 

RECIPE

You can use any veg you like. The recipe we use for our fresh catering menus is as follows, but we tend to add anything we find tasty when making it for ourselves – tomatoes, zukes, basil, red caps, chillies, bay leaves, sage, fennel etc.

A SAUCY HOT ROOT

1 kg Orange sweet potato
1 kg White Sweet potato (it has purple skin)
1 kg Pumpkin
1 kg Carrots
1 kg Cocktail potatoes
1 kg Parsnip
3 Large Beetroot
Olive oil to coat
3 Tbs Fresh thyme, chopped
3 Tsp Paprika
Salt and pepper to taste
150g Danish Feta, broken into chunks
Two handfuls Baby Spinach Leaves
1/2 bunch Spring Onion, sliced

For the Sauce
Whole Garlic Bulb
Olive Oil
1/2 Lemon, Juiced
1/2 tspFresh Thyme
Salt and Pepper

HOT ROOTS.jpg

how to..

HOT
Heat oven to 170 degrees

SAUCY
(can be done at the same time as the veg)
Pop garlic bulb into a little oven proof bowl bowl and cover with olive oil.
Pop the bowl onto a tray as the later on the oil will be as hot as Satan’s armpit.
Pop the tray (with the bowl) into the oven and cook the garlic for 15 minutes.
Remove from oven and allow to cool a little.
Remove bulb from oil, cut in half and squeeze out the sticky goodness. Discard the skins.
Mash the garlic with lemon juice, thyme, salt and pepper and add some of the cooking oil to make a loose sauce.

ROOTS
Cut all the veg into roughly 3cm square pieces.
Toss with Olive oil, thyme, oregano, paprika, salt and pepper.
Cook into moderate oven (160 degrees) for approx. 40 minutes until golden brown, tossing once or twice to keep it even steven.
Add chunks of feta and return to oven or another 10 minutes so they roast too.
Remove from oven and gently toss roasted veg with garlic sauce, baby spinach leaves and spring onion.
Eat.

Thinking of a winter party? We’ll come to you with warm tasty treats to fill the bellies of those you love. We provide fresh catering menus to suit a range of dietary requirements, tastes and budgets so please feel free to ask about menu combinations.

HOT ROOTS.png
 

 

Thinking of a winter party? We’ll come to you with warm tasty treats to fill the bellies of those you love. We provide fresh catering menus to suit a range of dietary requirements, tastes and budgets so please feel free to ask about menu combinations.

 

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Naomi TereseComment