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Root vegies with a difference


  • CABBAGE - Heat a little olive oil in a large pan and gently saute the onion and bacon until reasonably tender. Then add the cabbage and toss to wilt, before adding ¼ cup stock and seasonings, and briefly cook.
  • GLAZED CARROTS - Blanch the carrots in sweetened boiling water until crisp-tender and drain well. Heat the butter in a pan, add the carrots with the nutmeg and parsley, and toss well. Then add a little stock and reduce until a glaze is formed. 
  • CRISPY CAULIFLOWER - Heat oil for frying to 180°C. Whisk the beer and water to form a batter in a large bowl. Then add the baking powder and flour, little by little, whisking continually until it coats your finger lightly. Mix in the coriander and then dip the cauliflower in the batter, before deep frying. Drain well on kitchen paper towels. Serve with a dollop of relish on top.
  • These dishes are great accompaniments to your favourite simple meat or fish dishes.


  • olive oil
  • ½  onion, sliced
  • 1-2 rindless bacon rashers, sliced
  • ½ cabbage, shredded
  • 1 cup vegetable stock
  • sea salt & freshly ground pepper
  • 4 medium carrots, peeled & sliced
  • a pinch of sugar
  • a knob of butter
  • 1 pinch nutmeg
  • 1 tbsp chopped fresh parsley
  • vegetable oil for deepfrying
  • ½ small bottle lager
  • ¼ small bottle water
  • 1 tspn baking powder
  • self-raising flour
  • 2 tbsp chopped fresh coriander
  • 1 small cauliflower, cut into florets
  • Indian relish

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm