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Root Veggie Hasselbacks with Salsa Verde

‘Salsa Verde’ means Green Sauce in Italian. It’s not a measured sauce, handfuls will do, the ration is 2 parts flat leaf parsley or Italian parsley to 1 equal parts mint and basil. There are no rules when it comes to salsa verde - one can add any herbs hanging about in the fridge as long as the ratio of parsley-mint-basil is achieved.
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4 medium size potato
4 small size sweet potatoes
olive oil
sea salt
Salsa Verde
large handful of flat-leaf parsley (leaves picked)
handful of mint (leaves picked)
handful of basil (leaves picked)
good extra-virgin olive oil
1 small garlic clove
1 tbspn capers
2-3 anchovy fillets
1tspn dijon mustard
1tbspn red wine vinegar
(1/2 lemon zest optional)

1. Heat the oven to 200c, place a large baking sheet in the oven and drizzle generously with oil
2. Wash the root veggies but don’t peel. With a small (sharp!) knife cut vertically across the
veggies making sure you don’t cut through, about 3/4. Remove the baking sheet from the oven,
be careful of the hot oil, firstly place potatoes on the hot tray, coat with the oil and add a pinch
of salt. Roast for 30 minutes
3. While the potatoes are roasting start with the salsa verde. On a large cutting board place all
the ingredients, except the mustard, oil and vinegar, and start cutting. You are aiming to cut all
the ingredients together finely. Once all the ingredients are cut you should be left with a loose
cup of ingredients. ADD the dijon and red wine vinegar and season to taste. Drizzle with
enough olive oil to achieve a loose sauce. Season, I sometimes add some lemon zest to
achieve a freshness.
4. Check the potatoes, they should be starting to colour and be soft around the edges. ADD the
sweet potatoes and coat with oil and a pinch of salt.
5. Continue to roast until veggies are caramelise and slightly crispy around the edges, about
another 30min.
Serve with veggies and salsa verde and a lovely crunchy green salad.
Serves 4 generously

Recipe by Adre’s Kitchen