Brasied root vegetables with balsamic glaze
Picture: Iain Gillespie

Serves 6

1 sweet orange potato, peeled, cut into chunks

3 parsnips, peeled, cut into chunks

2 turnips, peeled, cut into wedges

3 beetroot, peeled, cut into chunks

1 kohlrabi, peeled, cut into chunks

2 garlic cloves, finely chopped

2 red onions, peeled, cut into wedges

1 bunch baby carrots, peeled, trimmed

1 tsp fennel seed

1 tbsp fresh thyme leaves

pinch dried chilli

pinch sea salt

1 cup chicken stock

1x400g can chickpeas, drained

balsamic glaze

110g goat's cheese or creamy fetta

Place all vegies in baking dish. Sprinkle with fennel seed, thyme, chilli and salt. Add the stock. Cook for about 40 minutes at 180C. Add the chickpeas and heat through. Drizzle over a little balsamic glaze. Top with crumbled goat's cheese.

The West Australian

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