Well… one could argue that potatoes never really went out of style. We go digging deep for flavour with a comforting autumn recipe that will have the whole family asking for seconds!
Forget low-carb diets and Atkins; those sweet, succulent spuds are once again finding their place among meat and vegetables at the dinner table.
To celebrate its return to centre-stage, Kita Roberts, of the food blog GirlCarnivore, has recognised the health benefits of a plant-based diet while still including your favourite proteins. She has created a recipe packed with carrots, beets, kale, and Idaho potatoes. Add the sweetness of maple aioli and you’ve got yourself a nutritious meal.
• 4 Russet Idaho potatoes, chopped into 1/2-inch (1.2cm) cubes
• 3 carrots
• 1 turnip, peeled, cut in half lengthwise, and then cut into wedges
•1 red onion, cut into wedges
• 1 cup butternut squash, peeled and chopped
• 2 beets, rinsed, peeled, cut in half and then cut into wedges
• 4 teaspoons olive oil, divided
• Salt and pepper
• 3 sprigs fresh thyme, removed from stem
• 3 cups Swiss chard, removed from stem and chopped
• 1 garlic clove, minced
• 1 cup cooked rotisserie chicken, chopped
For the Maple Aioli
• 4 tablespoons fresh mayonnaise
• 1 tablespoon maple syrup
• 1/4 teaspoon cinnamon
For the Maple Aioli
• LaPreheat the oven to 220 degrees Centigrade. Line a baking sheet with foil and spray with cooking spray.
• Toss all of the vegetables in olive oil and sprinkle with salt and pepper.
• Arrange the vegetables in a single layer on the baking tray. Sprinkle with thyme. Roast in the oven for 25-30 minutes, until golden and fork-tender, flipping once, halfway through.
• Meanwhile, heat the remaining olive oil in a frying pan over a medium heat. Sauté the Swiss chard with the chopped garlic until wilted, for about 10 minutes. Season with salt and pepper to taste.
• Whisk the mayonnaise with the maple syrup and cinnamon until combined. Spoon into a serving dish.
• Divide the chard evenly in serving bowls. Top with the roasted vegetables and chopped rotisserie chicken. Serve with the maple aioli on the side for dipping.