Roast Vegies with Garlic Yoghurt

 

Ingredients:

  • Half a Jap pumpkin, cut into 1 inch wedge
  • 1 Kumera, cut into bite size pieces
  • 1 white sweet potato, cut into bite size pieces
  • 4 cloves of garlic, 1 finely sliced and 3 left whole for roasting
  • 4 sprigs of thyme
  • Extra virgin olive oil
  • 1/2 cup Greek yoghurt
  • 2 tbsp butter
  • Salt and pepper

 

Method:

  1. Preheat the oven to 230 degrees Celsius. Place pumpkin, sweet potatoes, whole garlic cloves and thyme in a baking dish and roast for 15 minutes until vegies are tender. Set aside.
  2. In a bowl mix 1 finely sliced clove of garlic with 1/2 cup Greek yoghurt and season with salt, pepper and a splash of olive oil.

     

  3. Coat the vegies in butter and place back in the oven for around 5 minutes until butter turns brown. Pour browned butter into a jug.
  4. Arrange roasted vegies on a serving platter, pour yoghurt over vegies and top with browned butter.
Enjoy

 

Recipe thanks to Alex Kearns, Executive Chef, Glebe Point Diner

Ingredients for Roast Vegies with Garlic Yoghurt

G Grinder Black Pepper 50g

$2.99 ea

Garlic (head)

$0.16 ea
$3.99

Garlic Organic (head)

$1.48 ea
$16.49

Kumera Imperfect Pick Value Range (Each = min 1kg)

$2.49 ea
$2.49

Murray River Salt Box 250g

$9.49 ea

Murray River Salt Pouch 150g

$6.29 ea

Pumpkin Jap Cut (piece)

$3.29 ea
$2.99

Rosto - Extra Oomph Olive Oil (750mL)

$9.99 ea

Sweet Potatoes Kumera (min 1kg pack)

$5.69 ea
$5.69

Sweet Potatoes Kumera Organic (min 1kg pack)

$6.99 ea
$6.99

Sweet Potatoes White Hawaiian (each)

$2.41 ea
$6.69

Thyme (each)

$1.69 ea