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Winter vegetable recipes

Butternut recipes

Every-grain vegetable stew

30 minutes

Winter vegetable

Pumpkin fritters with miso caramel

10 - 15 minutes

Chicken recipes

One-pan chicken Florentine

50 minutes

Air-fryer recipes

Parmigiano Reggiano-crusted roast vegetables

20 minutes

Butternut recipes

Roast butternut soup with curry-butter roti

1 hour

Curry recipes

Vegetable curry with pap

35 minutes

Aliums

Green fridge clean-up pie

35 minutes

Lamb recipes

Easy lamb shank pie

50 minutes

Carrot recipes

Carrots with pesto

10 minutes

Doughnut recipes

Niël’s pumpkin puffs

20 minutes

Risotto recipes

Creamy pumpkin risotto

45 minutes

Root vegetable

Easy winter veg “tarte tatin”

20 minutes

Easy winter veg “tarte tatin”

By Abigail Donnelly

Serves 4 to 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

2 carrots, thinly sliced
1 bulb fennel, thinly sliced
2 beetroot, thinly sliced
½ butternut, thinly sliced
2 T olive oil
2 T honey
salt, to taste
1 ciabatta, thickly sliced
2 T butter
dill, for serving

Method

1. Preheat the oven to 180°C. Toss the vegetables with the olive oil, honey and seasoning.

2. Line a large baking tray with baking paper, then layer the vegetables on the tray, top with the ciabatta and dot with butter.

3. Bake for 15–20 minutes, or until golden brown and saucy. Invert onto a plate and top with dill to serve.

Find more winter veg recipes here.

Photographs: Dirk Pieters
Food assistant: Bianca Strydom

Chicken-and-radish stew

Coconut and ginger sweet potato soup

Tuna-and-fennel pasta

Every-grain vegetable stew

Pumpkin fritters with miso caramel

One-pan chicken Florentine

Parmigiano Reggiano-crusted roast vegetables

Roast butternut soup with curry-butter roti

Vegetable curry with pap

Green fridge clean-up pie

Easy lamb shank pie

Carrots with pesto

Niël’s pumpkin puffs

Creamy pumpkin risotto

Easy winter veg “tarte tatin”

Easy winter veg “tarte tatin”

Ingredients

Method