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Veggies as nature intended in 6 dishes

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(PHOTOS: Misha Jordaan)
(PHOTOS: Misha Jordaan)

We often scrub and peel veggies. Here’s how to use every part of a vegetable – including the skin – so there’s less waste and more nutrition.

Beetroot brownies with naartjie cream cheese icing

Remove the brownies from the cake tin/dish and leave to cool completely. Cut into portions, spread icing on each and garnish with fresh beet leaves (if using).

(PHOTO: Misha Jordaan)
Beetroot brownies with naartjie cream cheese icing. (PHOTO: Misha Jordaan)


Butternut cheesecake

The butternut peel goes into the crust of this cheesecake. It isn’t as hard as pumpkin peel and adds a nutty flavour.

(PHOTO: Misha Jordaan)
Butternut cheesecake. (PHOTO: Misha Jordaan)


Roasted sweet potato and butter chicken curry

The sweet potato mash and extra sweet potato cubes add bulk to this curry. It’s a delicious way to prepare a healthy meal.

Roasted sweet potato and butter chicken curry. (PHOTO: Misha Jordaan)


Gnocchi with broccoli cream sauce and crisp potato skins

We finish gnocchi with spiced crispy potato skins – a delicious and affordable alternative to grated Italian cheese.

(PHOTO: Misha Jordaan)
Gnocchi with broccoli cream sauce and crisp potato skins. (PHOTO: Misha Jordaan)


Pumpkin fritters with pumpkin seed praline

Arrange the fritters on a serving plate and sprinkle the praline over. Garnish with the basil and serve.

(PHOTO: Misha Jordaan)
Pumpkin fritters with pumpkin seed praline. (PHOTO: Misha Jordaan)


Peppery spinach croquettes

We use every part of the spinach in this recipe. The hard stems often end up in the bin, but we chopped it and fried it with garlic and onion until soft and flavoursome.

(PHOTO: Misha Jordaan)
Peppery spinach croquettes. (PHOTO: Misha Jordaan)


 

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