Sheep’s Milk Cheese with Roast Baby Roots and Blackcurrant Vinaigrette
Blackcurrants are rich in vitamin C, containing more than three times as much as an orange! Cavolo nero (or black cabbage in English) is an Italian variety of kale, grown in Tuscany for centuries.
My Veggie Food Bag
This dish will appear in My Veggie Food Bag on Sunday, May 27, 2018.
- 2-3 stalks cavolo nero *
- 2 saslify
- 2-3 baby beetroot
- 2-3 baby turnips
- 400g baby kumara
- ½ sachet blackcurrant powder
- 2 Tbsp hot water
- 1 Tbsp wholegrain mustard
- 3 Tbsp olive oil
- 1 tsp red wine vinegar
- ½ tsp honey
- 1 tsp white vinegar
- 4 eggs
- 100g fresh sheep’s milk cheese
- 40g hazelnuts
- 1 Preheat oven to 230°C. Line an oven tray with baking paper. Remove tough inner stalk from cavolo nero and tear into bite sized pieces and peel salify.
- 2 Cut baby beetroot, turnips and kumara in half and cut salsify into 5cm lengths. Toss on prepared tray with a drizzle of oil. Season and roast for about 22 minutes, until nearly tender. Add cavolo nero to tray, toss through and cook for a further 3 minutes, until crisp and veggies are tender.
- 3 While veggies cook, whisk blackcurrant powder and water together in a medium bowl, until it forms a smooth paste. Add mustard, olive oil, vinegar and honey and whisk until combined. Season to taste and set aside
- 4 For the poached eggs, bring a medium pot of water to a simmer and add vinegar.
- 5 When veggies have about 5 minutes remaining, carefully crack eggs into pot of simmering water and cook for about 2 minutes, until egg white is set (4 minutes for hard poached). Remove from pot using a slotted spoon (to drain excess water) and set aside on a paper towel.
- 6 To serve, divide roast baby roots between plates, top with poached eggs and crumble over fresh sheep’s milk cheese. Drizzle with blackcurrant vinaigrette and scatter with hazelnuts.
- SERVES 3
- Energy: 2587 kj / 618 kcal
- Protein: 24.3g
- Carbohydrate: 49.3g
- Fat: 35.6g
- Pantry staple
- * Shared ingredient with another recipe