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Country Roast with Butternut and Carrot Sage Mash

This festive, heart-healthy recipe deserves an applause! Enjoy our delicious Country Roast, made quick and easy in the Airfryer, served with creamy, aromatic and cholesterol-free Butternut and Carrot Sage Mash.

CategoryDifficultyBeginner
Prep Time15 minsCook Time45 minsTotal Time1 hr

Ingredients
 1 small butternut, peeled and diced
 300 g carrots, peeled and cut into small pieces (or use baby carrots)
 Olive oil, for frying
 2 cloves garlic, crushed
 6 fresh sage leaves
 Zest from 1 lemon
 Salt and pepper, to taste

Method

1

Defrost the Country Roast fully before cooking and remove it from cardboard sleeve and plastic.

2

Slice the Country Roast into 2cm slices. Brush a little oil on each side of the slices (optional) and arrange carefully in the basket of the Airfryer, side by side, with a small gap in between each slice. Do not overcrowd the Airfryer so rather do fewer pieces at a time to ensure even cooking.

3

Air fry for about 10 Minutes at 190°C until the slices have browned and crisped.

4

To prepare the mash, fill a pot with boiling water and either steam or boil the carrots and butternut until very tender, for about 15 Minutes.

5

Meanwhile, add the olive oil to a small skillet and over medium heat. Add garlic and sauté until golden brown. Add the sage leaves. Fry the sage until just crisp, about 30 Seconds.. Remove the sage and place on paper towels to absorb excess oil.

6

Transfer the butternut and carrots into a food processor. Purée together until smooth.

7

Add 2 tbsp of the sage oil, and pulse a few times to combine. Add the lemon zest, salt and pepper to taste and stir until combined.

8

Crumble sage leaves and sprinkle on top of mash and serve with the Country Roast slices.

Ingredients

Ingredients
 1 small butternut, peeled and diced
 300 g carrots, peeled and cut into small pieces (or use baby carrots)
 Olive oil, for frying
 2 cloves garlic, crushed
 6 fresh sage leaves
 Zest from 1 lemon
 Salt and pepper, to taste

Directions

1

Defrost the Country Roast fully before cooking and remove it from cardboard sleeve and plastic.

2

Slice the Country Roast into 2cm slices. Brush a little oil on each side of the slices (optional) and arrange carefully in the basket of the Airfryer, side by side, with a small gap in between each slice. Do not overcrowd the Airfryer so rather do fewer pieces at a time to ensure even cooking.

3

Air fry for about 10 Minutes at 190°C until the slices have browned and crisped.

4

To prepare the mash, fill a pot with boiling water and either steam or boil the carrots and butternut until very tender, for about 15 Minutes.

5

Meanwhile, add the olive oil to a small skillet and over medium heat. Add garlic and sauté until golden brown. Add the sage leaves. Fry the sage until just crisp, about 30 Seconds.. Remove the sage and place on paper towels to absorb excess oil.

6

Transfer the butternut and carrots into a food processor. Purée together until smooth.

7

Add 2 tbsp of the sage oil, and pulse a few times to combine. Add the lemon zest, salt and pepper to taste and stir until combined.

8

Crumble sage leaves and sprinkle on top of mash and serve with the Country Roast slices.

Country Roast with Butternut and Carrot Sage Mash

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