Name: Crunchy kumara & beetroot bake
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 cup fresh breadcrumbs (made from day old crusty bread); 60 gram butter, melted; 1/3 cup walnuts, roasted and roughly chopped; 3 anchovy fillets, drained and finely chopped; 2 clove cloves garlic, crushed; 2 teaspoon chopped sage leaves, plus 6 whole leaves; 1 small kumara (300g), peeled and cut into wedges; 1 leek, trimmed, washed and cut into chunks; 2 tablespoon olive oil; 250 gram pre-cooked beetroot, halved; 1 bunch Dutch carrots, trimmed and peeled (optional)

Ingredients

1 cup fresh breadcrumbs (made from day old crusty bread)

60 gram butter, melted

1/3 cup walnuts, roasted and roughly chopped

3 anchovy fillets, drained and finely chopped

2 clove cloves garlic, crushed

2 teaspoon chopped sage leaves, plus 6 whole leaves

1 small kumara (300g), peeled and cut into wedges

1 leek, trimmed, washed and cut into chunks

2 tablespoon olive oil

250 gram pre-cooked beetroot, halved

1 bunch Dutch carrots, trimmed and peeled (optional)

Method

1.Preheat oven to 200°C.

2.In a medium bowl, combine breadcrumbs, butter, walnuts, anchovy, garlic, and sage.

3.In a baking dish, combine kumara and leek. Drizzle half the oil over the top, tossing to coat. Season to taste.

4.Combine beetroot and remaining oil in another bowl. Season to taste. Arrange in baking dish with kumara. Bake 20 minutes.

5.Add carrots to the dish and bake a further 5-10 minutes until vegetables are almost tender.

6.Increase oven to very hot, 220°C. Sprinkle breadcrumb mixture and extra sage leaves over the vegetables.

7.Bake 5-8 minutes until breadcrumbs are golden and the vegetables are tender.

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Ingredients

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