Crunchy kumara & beetroot bake

A delicious medley of tray-baked vegetables made extra tasty with a scattering of breadcrumbs, anchovies and sage

  • 40 mins cooking
  • Serves 4
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Crunchy kumara & beetroot bake
  • 1 cup fresh breadcrumbs (made from day old crusty bread)
  • 60 gram butter, melted
  • 1/3 cup walnuts, roasted and roughly chopped
  • 3 anchovy fillets, drained and finely chopped
  • 2 clove cloves garlic, crushed
  • 2 teaspoon chopped sage leaves, plus 6 whole leaves
  • 1 small kumara (300g), peeled and cut into wedges
  • 1 leek, trimmed, washed and cut into chunks
  • 2 tablespoon olive oil
  • 250 gram pre-cooked beetroot, halved
  • 1 bunch Dutch carrots, trimmed and peeled (optional)


Crunchy kumara & beetroot bake
  • 1
    Preheat oven to 200°C.
  • 2
    In a medium bowl, combine breadcrumbs, butter, walnuts, anchovy, garlic, and sage.
  • 3
    In a baking dish, combine kumara and leek. Drizzle half the oil over the top, tossing to coat. Season to taste.
  • 4
    Combine beetroot and remaining oil in another bowl. Season to taste. Arrange in baking dish with kumara. Bake 20 minutes.
  • 5
    Add carrots to the dish and bake a further 5-10 minutes until vegetables are almost tender.
  • 6
    Increase oven to very hot, 220°C. Sprinkle breadcrumb mixture and extra sage leaves over the vegetables.
  • 7
    Bake 5-8 minutes until breadcrumbs are golden and the vegetables are tender.