Recipes: Veggies on the side

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Spinach with pine nuts and peppadews. Picture: Antoine de Ras

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BROCCOLI AND CAULIFLOWER WITH FRAGRANT SOUR CREAM SAUCE

Serves 4

350g broccoli and cauliflower

20g butter

15-20ml ground coriander

10ml ground cumin

30ml flour

250ml milk

salt and pepper to season

125ml sour cream

drispy onion sprinkles for serving

Steam the broccoli and cauliflower until cooked.

Melt butter in a small pot. Add the spices and cook for 15 seconds.

Whisk in the flour, cook for a minute then add the milk. Stir until thick and smooth and the flour has cooked through.

Season well with salt and pepper.

Add the sour cream and pour over the steamed broccoli and cauliflower.

Top with some crispy onion sprinkles that you can buy at Woolworths.

TAMARIND ROASTED BUTTERNUT

Serves 4

1 medium-sized butternut, cut into wedges

20ml olive oil

75ml tamarind paste

30ml boiling water

1 lemongrass stem, finely chopped

3 garlic cloves, chopped

10ml grated ginger

2 red chillies, seeds removed, sliced

125ml chopped coriander leaves

80ml chopped mint leaves

30ml honey

Preheat the oven to 190°C. Toss the butternut in a large roasting tray with a little olive oil and roast for 30 minutes.

Meanwhile, to a food processor, add tamarind paste, boiling water, lemongrass, garlic, ginger, chillies, coriander and mint and honey.

Blend to a thin paste and pour over the roasting butternut, then roast for a further 20 minutes until tender.

* Tamarind paste is available in supermarkets, where the oriental ingredients are, or at Chinese shops.

SPINACH WITH PINE NUTS AND PEPPADEWS

Serves 4

20ml olive oil

½ a red onion

300g baby spinach

8 Peppadews, sliced

80g pine nuts, toasted

Heat the olive oil in a large pan.

Sauté the onion for 2 minutes.

Add the spinach and some juice from the bottle of Peppadews and stir until the spinach has wilted.

Stir in the Peppadews and transfer to a serving plate.

Sprinkle with the pine nuts and serve.

SWEET POTATO ROSTI

Serves 4

2 eggs

30ml flour

salt and pepper to season

2 large sweet potatoes, skin scrubbed but kept on

1 red onion, finely sliced

olive oil for frying

cream cheese or sour cream for serving

Use a whisk to beat together the flour and eggs. Season well with salt and pepper.

Grate the sweet potatoes and add them, along with the sliced onion, to the egg mixture. Stir well.

Heat a little olive oil in a large pan, place heaped spoonfuls of the sweet potato mixture into the pan and shape into circles.

Cook for about 5 minutes each side on a medium-low heat. Keep warm in a mild oven until serving with a blob of cream cheese.

3 GREEN BEANS

Serves 4

350g broad beans

250g fine beans

200g edamame beans

60ml olive oil

50ml lemon juice

100ml omega 3 seed mix, lightly toasted

salt and pepper to season

Blanch all the beans until cooked al dente. Mix with the olive oil, lemon juice, seed mix and season well with salt and pepper.

* Edamame beans are fresh soya beans and are available at Woolworths and health food stores. - The Star

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