Air fried Country Roast with Butternut and Carrot Sage Mash

This recipe presents a delightful and wholesome meal featuring Fry’s Soy and Quinoa Country Roast served with a creamy carrot and butternut mash, garnished with crispy sage leaves. It’s a perfect combination of savory, earthy flavors and a hint of citrusy freshness, making it an excellent choice for a satisfying plant-based dinner.

INGREDIENTS:

• Fry’s Soy and Quinoa Country Roast, sliced 2 cm thick
• One medium butternut, peeled and cut
• 300 g carrots, peeled and diced into small pieces (or using baby carrots)
• Olive oil (optional)
• Two cloves garlic, crushed
• Six fresh sage leaves
• Zest from 1 lemon
• Salt and pepper, to taste

INSTRUCTIONS:

PREPARE THE COUNTRY ROAST:

1. Defrost the Fry’s Soy and Quinoa Country Roast completely until it’s ready for frying. Remove it from the cardboard sleeve and pan.
2. Break the Country Roast into strips that are approximately 2 cm thick.
3. Optionally, brush a little olive oil on each side of the slices.

AIR FRY THE COUNTRY ROAST:

1. Place the sliced Country Roast pieces side by side in the air fryer basket, ensuring there is some space between them to allow for even cooking. Avoid overcrowding the air fryer, and do smaller batches if necessary.
2. Fry the Country Roast at 190°C for about 10 minutes or until the slices become crispy and golden.

PREPARE THE MASHED CARROTS AND BUTTERNUT:

1. Fill a pot with boiling water to prepare the mash.
2. Steam or cook the carrots and butternut for about 15 minutes, or until they become very tender.

SAUTÉ GARLIC AND SAGE:

1. Meanwhile, heat a deep skillet over medium heat. If desired, add a bit of olive oil.
2. Sauté the crushed garlic until it becomes lightly colored.
3. Add the fresh sage leaves to the skillet and fry them for about 30 seconds, or until they become crisp.

CRISP SAGE LEAVES:

1. Remove the crispy sage leaves from the skillet to absorb excess oil. Place them on paper towels to drain.

MAKE THE CARROT AND BUTTERNUT PUREE:

1. Place the steamed or cooked butternut and carrots in a food processor.
2. Puree them until they become smooth.
3. Add two tablespoons of the sage oil from the skillet and pulse a few times to combine.
4. Add the lemon zest, salt, and pepper to taste. Continue to blend until all ingredients are well mixed.

SERVE WITH COUNTRY ROAST:

1. Crumble the fried sage leaves and sprinkle them on top of the carrot and butternut puree.
2. Serve this delightful dish with the slices of Fry’s Soy and Quinoa Country Roast.

TIPS:

• To add an extra layer of flavor, consider marinating the Country Roast slices in your favorite sauce or seasonings before air frying.
• If you prefer a smoother texture for the carrot and butternut mash, pass it through a fine sieve after pureeing to remove any remaining fibers.
• Adjust the amount of lemon zest, salt, and pepper according to your taste preferences. You can also add a dash of your favorite spices for extra seasoning.
• Be cautious when frying the sage leaves, as they can become overly bitter if cooked for too long. Crisp them just until they turn fragrant and lightly brown.
• This dish pairs well with a side of steamed vegetables or a fresh salad for a well-rounded meal.