R Barbara
Bronze Post Medal for All Time! 190 Posts 
We posted a tip from one of our members about attending a cooking demonstration. Click here for that post: Attending a Cooking Demonstration This is the recipe that was prepared, used with the permission of the chef. We hope you enjoy it.
NOTE: The original recipe comes to us from South Africa. The metric measurements have had the conversion to non-metric added where appropriate.
Source: This recipe is shared with permission from Christie-Anne Wolmarans.
Link: http://www.cookingfoody.co.za
Ingredients:
- 1 red onion, peeled and sliced
- 2 large sweet potatoes, peeled and sliced
- 2 large parsnips, peeled and sliced OR baby marrow ribbons (zucchini) (grilled)
- 4 medium carrots, peeled and diced
- 2 medium beetroot, peeled and sliced
- 1 Knorr vegetable stock pot, if you are not able to find this product you can substitute stock made from granules or fresh stock
- 60 ml honey (approximately 2 oz. or 4 Tbsp. US)
- 30 ml olive oil (1 oz. or 2 Tbsp.)
- fresh or dried herbs, for example thyme
- salt and pepper to season
- fresh rocket (arugula) to assemble wreath
- 2 rounds of feta or goat cheese, crumbled
Steps:
- Preheat the oven to 200° Celsius or 392 F.
- Place all the prepared vegetables and the KNORR stock pot into a roasting tray.
- Drizzle with honey and olive oil, and add salt; pepper and dried herbs.
- Cover with tin foil and roast in the oven for 20 minutes until golden.
- Remove the tin foil and roast for a further 15 minutes until the vegetables are tender but crispy on the outside.
- Allow to cool slightly, then toss the roasted vegetables with the rocket leaves and crumbled cheese.
- Transfer to a serving dish and serve scattered and decorated like a wreath.
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Judy
Gold Post Medal for All Time! 677 Posts November 17, 20160 found this helpful
Thanks for posting. I am going to try this.
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