Savour the Season

06 Oct 2016
POSTED BY Y Magazine

Add a dash of oomph to your side dishes by adding a variety of flavour sensations. Boost your side dishes with a punch of flavours.



Spice things up this season with some uniquely delicious recipe options that are perfect for most meal occasions.

Serve beet, feta and walnut scones for brunch or as an accompaniment to soups or salads. Starting with Aunt Nellie’s Pickled Beets cuts time and will add flavour.

Meanwhile, think about giving some oomph to side dishes, such as a quick-to-make spicy, carrot-sweet potato casserole. Or, if roasted vegetables are more your style, try thyme-scented roasted vegetables, accented with sweet, tangy pickled beets. All perfect with a roast!

For more seasonal recipes, visit AuntNellies.com and READsalads.com.

* Family Features

Thyme-Scented Roasted Vegetables and Beets

Food

Servings: 4

Ingredients:

  • 1 jar (454g) Aunt Nellie’s Whole Pickled Beets, drained and halved
  • 225g of baby carrots
  • 1 medium onion, cut through to the core into 1.5cm wedges
  • 225g of shallots, peeled and halved
  • 1 tbsp olive oil
  • 1 tsp dried thyme leaves
  • 1/2 tsp salt
  • 1/4 tsp freshly ground, black pepper
  • 1 clove garlic, minced

Heat oven to 200C.

Method:

  • Line a 40cm-by-25cm jelly roll pan with aluminium foil. Add the beets, carrots, onion and shallots. Drizzle with oil, sprinkle with thyme, add salt and pepper and toss to coat.
  • The roasting vegetables should be uncovered for 15 minutes. Add garlic to the vegetables and toss well. Return to the oven and continue roasting for 15 minutes or until the vegetables are tender and lightly-browned.
  • Note: 1 tablespoon of chopped, fresh thyme may be substituted for dried thyme leaves.

Beet, Feta and Walnut Scones

Food

Servings: 8

Ingredients:

  • 1 jar (454g) Aunt Nellie’s Sliced Pickled Beets
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 cup milk (2 percent or skim)
  • 1/3 cup olive oil
  • 1 egg, beaten
  • 1/4 cup thinly sliced green onion
  • 1 tbsp chopped fresh rosemary
  • 1 small clove garlic, minced
  • 2/3 cup crumbled feta cheese (not fat-free)
  • 1/2 cup coarsely chopped toasted walnuts
  • 8 rosemary sprigs

Heat oven to 200C.

Method:

  • Drain beets well. Chop coarsely and set aside on paper towels.
  • In large bowl, whisk together the flour, baking powder and salt and pepper.
  • In small bowl, whisk together the milk, oil and egg. Stir in the onion, rosemary and garlic. Add the milk mixture to the flour mixture. Stir to combine. Gently stir in the feta and walnuts, just until combined, then add the beets and stir gently to combine.
  • Turn out onto a lightly floured surface. Knead dough three to four times until it’s smooth. Pat into a 25cm round on an ungreased baking tray. Cut into eight triangles. Lightly press the rosemary sprigs into each scone.
  • Bake for 20 minutes, or until light golden-brown. Cool on a baking sheet and set on a wire rack. Serve warm or at room temperature.

Spicy Carrot-Sweet Potato Casserole

Food

Servings: 6

Ingredients:

  • 1 jar (454g) Aunt Nellie’s Glazed Small Sliced Carrots
  • 1/4 cup orange juice
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp grated orange peel
  • 1 cup cooked sweet potato pieces (about 5cm each)
  • 1/4 cup coarsely chopped pecans

Method:

  • Heat the oven to 175C. In a large bowl, gently stir together the carrots with the combined jarred liquid, orange juice, cinnamon, ginger and orange peel.
  • Spray a 1.5 or 2-litre baking dish with a non-stick cooking spray. Arrange the sweet potatoes in the dish. Pour the carrot mixture over the potatoes. Sprinkle with the pecans.
  • Bake for 30 minutes, or until bubbling and heated through. Allow to stand for 5-10 minutes before serving.

Note: 1/2 cup of chopped apples can be added to the carrot mixture.


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