Main Meals

Easy winter veg “tarte tatin”

4 to 6
Easy
20 minutes
20 minutes

This dish is a good way to use up stale bread and any root veg. Save money, waste less!

Wine/Spirit Pairing
Black Oystercatcher Sauvignon Blanc

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Ingredients

Method
  • 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

Ingredients

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

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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