Root vegetable recipes Archives

Aliums

Sumac-marinated sweet onions with whipped feta

10 minutes

Beans recipes

Coconut and ginger sweet potato soup

25 minutes

Beetroot recipes

Beetroot vindaloo with butternut purée

30 minutes

Beetroot recipes

Braaied sweet potato doughnuts

30 minutes

Aliums

Grilled squid with crispy onions

10 minutes

Butternut recipes

Winter citrus salad

1 hour

Winter citrus salad

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour

Ingredients

200 g red sorghum
sea salt and freshly ground black pepper, to taste
2 butternuts
500 g medium carrots, peeled
160 g Woolworths South African Feta cheese with black pepper
3 Easy to Peel ClemenGold® Mandarins, peeled and sliced
40 g rocket

For the dressing:

6 T olive oil
1 T white balsamic condiment
2 T smooth apricot jam
Juice and zest of 1 Easy to Peel ClemenGold® Mandarin
1 t ground cumin
1 t chilli flakes (optional, to taste)

Method

1. Place the sorghum and 3 cups water in a saucepan, cover and simmer for 1 hour. Drain, season and set aside. Mix the dressing ingredients and season to taste.

2. Preheat the oven to 200ºC. Halve the butternuts, remove the seeds, then cut into 3 cm wedges. Toss the carrots and butternut in half the dressing and arrange in a single layer on a large baking tray. Roast for 45 minutes, or until soft and caramelised. Add the feta in the last 20 minutes of the cooking time.

3. Remove the butternut, carrots and feta from the tray and toss the sorghum with the pan juices. Cut the carrots into 3 pieces. Spoon the sorghum onto a plate and top with the butternut, carrots, ClemenGolds and feta. Drizzle over the remaining dressing and scatter over the rocket.

Cost per serving : R41.31

Find more great value recipes here.

Photography: Myburgh du Plessis
Recipes and production: Brita du Plessis
Food assistant: Josh van Zyl

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Ingredients

Method