Garlic puree with roast baby vegetables

Name: Garlic puree with roast baby vegetables
Yield: 4
Ingredients: 2 Garlic bulbs, cut in half horizontally (Main); 1 Tbsp Olive oil; 1 Tbsp Horseradish; 2 Tbsp Sour cream; 1 bunch Baby carrot (Main); 6 Baby beetroots, use up to 8 (Main); 10 Brussels sprouts, halved (Main); 50 g Blue cheese, crumbled (Main); ½ cup Almonds, roughly chopped (Main)

for 4 people

Babiche Martens

Angela Casley

Food writer for Viva

VIEW PROFILE

This punchy garlic puree is easy to make and goes well with so many dishes. A dollop on top of a steak, chicken breast or, as here, smeared over some roasted baby vegetables. The almonds and blue cheese are the finishing touch to really lift this dish.

Ingredients

2	Garlic bulbs, cut in half horizontally (Main)
1 Tbsp	Olive oil
1 Tbsp	Horseradish
2 Tbsp	Sour cream
1 bunch	Baby carrot (Main)
6	Baby beetroots, use up to 8 (Main)
10	Brussels sprouts, halved (Main)
50 g	Blue cheese, crumbled (Main)
½ cup	Almonds, roughly chopped (Main)

Directions

Preheat an oven to 170C.
On to a large piece of tinfoil place the garlic. Drizzle over the oil. Scrunch the tinfoil together and place into the oven for 40 minutes. Remove and allow to cool. Squeeze the garlic from the bulbs into a small bowl. Stir through the horseradish and sour cream. Season with salt and pepper.
Place the baby vegetables on a large baking tray. Drizzle over a little oil and bake for 30 minutes or until soft when tested with a skewer. Add the sprouts and cook for another 10 minutes.
Serve the vegetables with a dollop of garlic puree, blue cheese and sprinkle of nuts.