A delicious little golden stack of root vegetables that will make the perfect side to your festive menu this Christmas, or accompanying dish to any of your favorite meals. A simple, quick, ultra tasty stack with sweet onions, melt in your mouth root vegetables and the delicious spiced crunch of dukkah. Vegetarians and omnivores alike will be delighted with this recipe. Merry, merry Christmas !
1 hour 8 stacks $
Roast Root Vegetable Stack with Dukkah
- 1 medium golden sweet potato, finely sliced
- 6 medium potatoes, finely sliced
- 1 large red onion, finely sliced
- 4 tblsp. of butter
- 4 medium cloves of garlic, crushed
- 2 tblsp. of fresh thyme
- 2 good pinches of sea salt
- 8 tblsp. of dukkah
Preheat oven to 180°C and spray an 8 hole muffin tray with olive oil. Slice the sweet potato, potatoes and onion into thin slices with a mandoline or by hand, with a sharp knife.
In a small saucepan melt the butter, garlic, thyme and sea salt together. In a large bowl add the sliced sweet potato and potato and mix the melted butter through the vegetables.
Layer one slice of sweet potato, a slice of potato and a full round of the sliced onions into each hole of the muffin tin, then sprinkle with a teaspoon of the dukkah mix into each hole. Repeat this process two to three times, until you have reached the desired height of your stacks. Finish them off with a good sprinkle of dukkah on top and place in the oven to roast for 45 minutes.
Your stacks should be a lovely golden brown on the top and the vegetables soft and tender with crisp sides. With a spoon just scoop them out of the muffin tin and serve with a fresh sprig of thyme. Enjoy with your favorite main or on their own.