Root vegetable recipes Archives

Beetroot recipes

Summer tomato, beetroot and lemony ricotta quinoa salad

20 minutes

Cake recipes

Carrot cake

50 minutes

Chicken recipes

Braised chicken with root vegetables on barley pilaf

45 minutes

Aliums

Ginger-and-garlic prawn kebabs with a fragrant salad

10 minutes

Soup recipes

Spinach and sweet potato soup

25 minutes

Aliums

Garlicky mushrooms with spinach and cream

10 minutes

Aliums

Home-Made Pickled Onion Jaffles

25 minutes

Aliums

Blooming onions

20 minutes

Slow-Roasted Verjuice-and-Garlic Onions

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 1 hour

Ingredients

2 red onions
2 white onions
2 bulbs garlic
4 T olive oil
6 sprigs thyme
2 T Demerara sugar
1 cup verjuice
salt, to taste

Method

Preheat the oven to 180ºC. Halve the onions and garlic bulbs horizontally.

Place them on a large baking tray and coat with the olive oil. Add the thyme, scatter over the sugar and pour over the verjuice and season.

Roast for 45 minutes to 1 hour, turning often and adding extra verjuice if necessary, until the onions and garlic are cooked through and slightly charred.

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Summer tomato, beetroot and lemony ricotta quinoa salad

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Ginger-and-garlic prawn kebabs with a fragrant salad

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Garlicky mushrooms with spinach and cream

Home-Made Pickled Onion Jaffles

Blooming onions

Slow-Roasted Verjuice-and-Garlic Onions

Slow-Roasted Verjuice-and-Garlic Onions

Ingredients

Method