Home
recipe-guide
Root vegetable recipes

Carrot recipes

Sticky roast carrots in barley broth

45 minutes

Beetroot recipes

Beetroot flatbread with charred greens

20 minutes

Carrot recipes

Spicy carrot and pumpkin soup with creamed feta and roast dukkah chickpeas

30 minutes

Cake recipes

Celeriac-and-nut cake with date butter

45 minutes

Beetroot recipes

Beetroot cake with rose-geranium frosting

45 minutes

Aliums

Tagliatelle with caramelised onion and yoghurt sauce

45 minutes

Lamb recipes

Deboned leg of lamb with turmeric sweet potato mash

1 hour 20 minutes

Beans recipes

Chorizo, black bean and sweet potato fritters

1 hour

Aliums

Mussels, leeks and bacon

10 minutes

Beetroot recipes

Avocado and beetroot with litchi snow

Aliums

Chilli Romesco rump with onion rings

15 minutes

Asian recipes

Asian carrot juice dipping sauce with crispy tofu

35 minutes

Asian carrot juice dipping sauce with crispy tofu

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 25 minutes

Cooking Time 35 minutes

Ingredients

8 Rainbow carrots, halved
2 T olive oil
200 g Woolworths tempura flour
2 t dried chilli flakes
1 T sesame seeds
Sea salt and freshly ground black pepper, to taste
300 g firm tofu, thickly sliced
2 cups canola oil
Microleaves, for serving

For the Asian carrot juice dipping sauce:

1⁄2 cup Woolworths cold-pressed 100% carrot, apple and orange fruit-and-vegetable juice
2 - 3 t fresh ginger, grated
garlic clove, sliced
1 T rice wine vinegar
2 T soya sauce

Method

Preheat the oven to 180°C. Roast the carrots in the olive oil for 30 minutes, or until caramelised. Prepare the tempura flour according to package instructions, adding the chilli flakes, sesame seeds and a pinch of sea salt.
Dip the tofu in the batter to coat, then deep-fry in the canola oil for 2–3 minutes, or until golden. Remove and drain on kitchen paper.
To make the dipping sauce, combine the carrot juice, ginger, garlic, rice wine vinegar and soya sauce, adjusting the ingredients to taste. Serve with the crispy tofu and caramelised carrots, topped with microleaves.

Cook's note: Keep bottles of fresh juice in the fridge for cooking – it’s a great way to taste the seasons in your food. And you don’t even need a juicer!

Discover more Asian-inspired recipes here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Sticky roast carrots in barley broth

Beetroot flatbread with charred greens

Spicy carrot and pumpkin soup with creamed feta and roast dukkah chickpeas

Celeriac-and-nut cake with date butter

Beetroot cake with rose-geranium frosting

Tagliatelle with caramelised onion and yoghurt sauce

Deboned leg of lamb with turmeric sweet potato mash

Chorizo, black bean and sweet potato fritters

Mussels, leeks and bacon

Avocado and beetroot with litchi snow

Chilli Romesco rump with onion rings

Asian carrot juice dipping sauce with crispy tofu

Asian carrot juice dipping sauce with crispy tofu

Ingredients

Method