BLOEM - JULY 2024
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FOCUS ON CHECKERS WINTER FOOD<br />
Ingredients:<br />
1 litre water<br />
3 Laager Rooibos teabags<br />
1kg butternut, halved and seeds removed<br />
1 clove garlic, sliced<br />
1 cinnamon stick<br />
Olive Oil<br />
1 medium onion, finely sliced (100g)<br />
Salt and freshly ground black pepper<br />
500 ml cream<br />
Directions:<br />
Pour the water into a medium-sized saucepan, add the<br />
Rooibos teabags, and bring to the boil. Simmer for 5<br />
minutes, then remove from the heat and leave the Rooibos<br />
teabags to infuse for 20 minutes. Remove the teabags.<br />
Preheat the oven to 180 ºC. Place the halved butternut<br />
on a roasting pan, sprinkle with the garlic and a drizzle of<br />
olive oil, and roast until soft. Heat a little olive oil in a large<br />
saucepan and sauté the onion until soft and translucent.<br />
Add the roasted butternut flesh to the onion, and cook<br />
for approximately 5 minutes. Add the Rooibos stock and<br />
simmer for 30 minutes, stirring occasionally. Add the cream<br />
and simmer for 10 minutes (do not allow to boil).<br />
Place the mixture in a blender and blend until smooth and<br />
lump-free.<br />
Season to taste and mix well.<br />
Checklist: Do you have it at home?<br />
Water<br />
Laager Rooibos Teabags<br />
Butternut<br />
Garlic<br />
Cinnamon Stick<br />
Olive Oil<br />
Onion<br />
Pepper<br />
Cream<br />
The hero of the dish:<br />
Laager Rooibos teabags<br />
Recipe: WWW.JOEKELS.CO.ZA/Laager Rooibos<br />
getitmagazine.co.za/bloemfontein<br />
July <strong>2024</strong> Get It Bloemfontein 35
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