The air-fryer is an innovative cooking masterpiece that has become a staple in many kitchens.
Jamie Oliver’s air-fryer root vegetables are a must-try. Tossed with garlic and herbs, these bad boys are not only healthy but full of flavour too.
The recipe serves four (as a side) so is ideal for family dinners. Alternatively, amend quantities depending on party size.
According to Jamie this foolproof recipe is “super easy”, so even air-fryer novices should give it a go.
These root veggies should take you 10 minutes to prepare and 35 minutes to cook. You won’t be slaving away in the kitchen for long.
READ MORE: Make Jamie Oliver’s creamy butter chicken – ‘ultimate comfort meal’ recipe
Ingredients
- 640g root veg, such as carrot, butternut squash, parsnip, swede
- Olive oil
- Four cloves of garlic
- Two sprigs of fresh rosemary
- Red wine vinegar
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Method
- Chop the root veg into 2cm chunks (there’s no need to peel it and the chunks can be rough).
- Place in a large bowl with one tablespoon of olive oil and a pinch of sea salt and black pepper. Toss until the veggies are coated.
- Transfer the veg to the air-fryer and cook at 170°C for 25 minutes. Ensure that you turn the veg over or shake the basket every 10 minutes.
- Peel and slice the garlic. Pick and roughly chop the rosemary.
- Put the garlic, rosemary and a splash of red wine vinegar in the air-fryer and then toss with the veg, then cook at 190°C for another 10 minutes, or until cooked through and a golden colour.
The great thing about root veggies is that they complement almost anything. Pair them with steak and chips, salmon and wild rice or a traditional Sunday roast.
This recipe was tested in a 4.2-litre air-fryer. All air-fryers are different, so results may vary.
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