Perfectly roasted winter veggies served atop a complex and beautifully aromatic lemon myrtle green sauce.
Guaranteed to make your mouth water!
Serves 4
Ingredients:
1 small sweet potato, peeled and cut into 2-inch pieces
1 small carrot, peeled and cut into 1-inch rounds
1 cup cauliflower florets
3 brussels sprouts, halved
1 large onion, peeled and chopped
1/2 cup (65g) raw macadamia nuts
1 inch piece of ginger, chopped
5 garlic cloves
1 lemongrass (white only), chopped
1 long green cayenne chilli
½ bunch of coriander, stalks and leaves
2 tablespoon olive oil
2 tablespoons lime juice
2 tablespoons coconut sugar
1 ½ teaspoons salt
400ml coconut milk
125ml vegetable stock
1 teaspoon lemon myrtle (2mm leaves)
½ cup broccoli florets
4-5 snow peas, sliced in half
Red chilli flakes, coriander leaves, extra lemon myrtle, lime wedges – to serve
Method
Pre-heat oven to 200°C. Place sweet potato, carrot, cauliflower and brussels sprouts in a rimmed baking tray. Drizzle lightly with olive oil. Roast in the oven for 20 minutes. Remove and set aside.
Place onion and macadamia nuts in a small saucepan with enough water to cover them (about 2 cups). Bring to boil on medium-low heat and cook for 10-15 minutes until onion is tender and most of the liquid has evaporated. Remove from heat and cool completely.
Add onion-macadamia mixture to a small food processor or blender. Add ginger, garlic, lemongrass, green chilli, coriander and half a cup of water. Blend until smooth and no longer grainy.
Heat oil in a heavy bottomed pan on medium. Add the green onion and spice paste to the pan. Sauté for 3-4 minutes tossing constantly until the paste starts turning a shade darker and no longer smells raw.
Add lime juice, coconut sugar and salt. Reduce heat to medium-low and cook the paste for 8 minutes until fragrant and quite dry. Toss occasionally with a wooden spatula to ensure that it doesn’t stick to the pan.
Add coconut milk and stock. Simmer on medium-low heat and cook for 8 minutes until the sauce is fragrant. If too thick, add a quarter cup stock to loosen the sauce.
Add lemon myrtle, broccoli and snow peas. Increase heat to medium and cook for 2 minutes until the veggies are just tender. Add the roasted veggies to the pan. Mix well. Cook for another minute until heated through.
Remove from heat. Garnish with red chilli flakes, coriander leaves and a sprinkling of extra lemon myrtle. Serve hot with rice and lime wedges.
