Caramelised kumara roast salad
2 golden kumara, unpeeled and cut into thin (2-3 mm) slabs
2 onions, peeled and cut into wedges
12 mushrooms
3 beetroot, unpeeled and cut into wedges
4 lean venison sausages
1/4 cup oil
1/4 cup honey or brown sugar
1/2 cup lemon juice or white vinegar
1 bunch watercressPlace the prepared vegetables and sausages in a baking dish. Blend the oil, honey and lemon juice together. Pour over and mix well. Bake, uncovered in a hot oven for 45-55 minutes or until the kumara is golden and tender. Turn during cooking.
Place the watercress on each serving plate and top with the roasted vegetables.
Pour 1/4 cup boiling water into the roasting pan, stir to loosen the cooking juices, pour over the salad.
Serves 4.
2 onions, peeled and cut into wedges
12 mushrooms
3 beetroot, unpeeled and cut into wedges
4 lean venison sausages
1/4 cup oil
1/4 cup honey or brown sugar
1/2 cup lemon juice or white vinegar
1 bunch watercressPlace the prepared vegetables and sausages in a baking dish. Blend the oil, honey and lemon juice together. Pour over and mix well. Bake, uncovered in a hot oven for 45-55 minutes or until the kumara is golden and tender. Turn during cooking.
Place the watercress on each serving plate and top with the roasted vegetables.
Pour 1/4 cup boiling water into the roasting pan, stir to loosen the cooking juices, pour over the salad.
Serves 4.
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