Name: Three-bean salad with braaied leeks
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Serves 4 serving
Cuisine: Side Servings
Ingredients: Woolworths leeks 2 x 300 g packs,olive oil 2 T,sea salt, to taste ,freshly ground black pepper, to taste ,lemon, zested 1,thyme 10 g,garlic 2 cloves,Woolworths three-bean mix, drained and rinsed 1 x 400 g can,red chilli, chopped, for serving ,For the dressing: ,Dijon mustard 2 t,anchovies (or to taste) 2 - 3,red wine vinegar 2 T,olive oil 4 T,mint, thinly sliced mint 5 g

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Three-bean salad with braaied leeks

35 minutes

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Roast potatoes with caramelised onion butter

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14 of 65

Roast potatoes with caramelised onion butter

Serves 8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 40 minutes

Ingredients

200 g Woolworths baby sweet potatoes , halved
200 g Woolworths baby Kara orange sweet potatoes, halved
200 g Woolworths Mediterranean baby potatoes
200 g medium potatoes cubed
4 T canola oil
sea salt and freshly ground black pepper, to taste

For the caramelised onion butter:

1 large onion, thinly sliced into wedges
200 g butter, softened
2 T brown sugar

Method

1. Preheat the oven to 190°C. Wash all the potatoes and pat dry with a tea towel. Rub the potatoes with the oil, reserving 1 T, and season well. Roast for 35–40 minutes, or until cooked through, crispy and golden, turning once using a spatula.

2. To make the caramelised onion butter, heat a pan until very hot and add the remaining canola oil. Fry the onion and allow to char a bit. Resist the urge to stir. Once they’re beautifully charred (not burnt!), add a small knob of butter, then add the sugar and reduce the heat. Stir through until the sugar has melted and the onions are caramelised. Allow to cool, then stir through the remaining butter until just combined. Serve the butter on the piping-hot potatoes.

Find more potato recipes here.

Photographs: Toby Murphy
Food Assistant: Kate Ferreira

This is a test recipe

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Roast potatoes with caramelised onion butter

Ingredients

Method