Darren Robertson
It’s easy to go green with these flavour-packed vegie recipes.
WHEN IT COMES TO
surviving the colder months, Darren Robertson reckons winter greens are the key. “Everything here packs a bit of a punch – it’s all very nutritious and tasty,” says the Three Blue Ducks and Rocker chef. “Keeps you away from colds and flu!
“We’ve got the green goddess sauce, which is just a great way to use up all the herb stalks. Then there are the sprouts – I love ‘em. Dehydrating them is a good way to use up a spare handful. Just spice them up and it’s a nice, crunchy snack.
“And we’re swearing by bone broth at the moment. We’ve introduced a little bit of acid to the recipe and it breaks down the bones to extract a lot more of the nutrients. You get this richer, thicker gelatinous finish. It’s amazing.”
BRUSSELS SPROUT CHILLI CHIPS MAKES 4 CUPS (90G)
30 large brussels sprouts
2 tsp fine sea salt
1 garlic clove, finely grated
2cm piece (10g) peeled ginger
2 tbs soy sauce
1/ 2 tsp smoked paprika, plus extra to serve
1/ 2 tsp chilli powder
1/ 2 tsp caster sugar
To prepare brussels sprouts, trim and remove base of each sprout and separate and reserve outer leaves. Trim more of base, then separate and reserve inner leaves. Toss leaves and fine sea salt in a bowl and stand for 30 minutes to draw out moisture. Transfer to a colander, rinse under cold running water and drain. Transfer to a tray, pat dry with paper towel.
Preheat oven to 100°C and line 2 large baking trays with baking paper.
Meanwhile, combine remaining ingredients in a bowl, then add dried sprout leaves and toss to combine.
Spread sprout mixture evenly across prepared trays and bake, checking regularly, for 1 hour 30 minutes to 1 hour 45 minutes or until dried and crisp. Scatter with extra paprika to serve (chips can be stored, in an airtight container at room temperature, for up to 3 days).