QUICK CHIP ‘N’ DIP TIPS

NZ Gardener - - The Good Life -

• Roast whole egg­plants at 180°C un­til soft and col­laps­ing. To make baba ganoush, scrape out the flesh and blend with gar­lic, lemon juice, tahini, olive oil and sea salt. • Add raw as­para­gus, sliced in half length­wise, to cru­dites plat­ters. • Roast whole gar­lic bulbs for a sweeter, less pun­gent flavour in aioli and sko­rdalia. • Golden-fleshed ku­mara¯ (such as the va­ri­ety ‘Beau­re­gard’) look more ap­peal­ing than red-skinned, white-fleshed sweet pota­toes once dried or fried. • Slice parsnips into skinny fries rather than chunky chips. Oth­er­wise they can burn be­fore the moist in­ner flesh is cooked. • To re­tain the candy stripes of heir­loom ’Chiog­gia’ beet chips, bake, rather than fry.

‘Hass’ av­o­ca­dos.

Kū­mara.

Gar­lic.

Egg­plants.

‘Chiog­gia’ beet­root.

As­para­gus and globe ar­ti­chokes.

Fresh bor­lotti beans.

Parsnip fries.

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