VEGETABLE WEDGES WITH GARLIC AIOLI

Serves: 1 – 2

INGREDIENTS:

½ small butternut, peeled
2 sweet potatoes
2-3 potatoes
2-3 beetroot, parboiled
Westfalia Plain Avocado Oil, for roasting

AIOLI:

2 large egg yolks
1 tsp (5ml) red-wine vinegar
2/3 cup (160ml) Westfalia Garlic Flavoured Avocado Oil
2 Tbsp (30ml) chopped flat-leaf parsley
Salt and milled pepper
½ tsp (3ml) sugar

Method:

  1. Preheat oven to 200°C.
  2. Cut vegetables into wedges.
  3. Toss with a glug of oil, season and roast for 30-45 minutes until cooked through.
Aioli:
  1. Mix yolks with vinegar.
  2. Add oil, blending in 1 Tbsp at a time, until mixture becomes pale and thick. Add parsley.
  3. Season and add sugar.
  4. Serve aioli with vegetables.

DID YOU KNOW?

Westfalia Premium Avocado Oil is high in Vitamin E and is a powerful antioxidant. Approved by the Heart and Stroke Foundation of South Africa as part of its eating plan, it contains omega-3 and omega-6 fatty acids that help lower levels of LDL (bad) cholesterol. It is also certified kosher and halaal.

Posted in Starters.