Beetroot, potato & kumara pizza with rosemary two beetroots, trimmed one kumara  two potatoes fifty grams unsalted butter  one onion, finely chopped three garlic cloves, finely chopped  one quarter cup sour cream three quarter cup pure thin cream one teaspoon mustard one cup finely grated parmesan  two lebanese breads  two rosemary sprigs, leaves picked  two hundred and fifty grams vine-ripened cherry tomatoes, halved one tablespoon olive oil balsamic glaze, to serve one// Preheat the oven to two hundred degrees and line two baking trays with baking paper. Place each beetroot on a piece of foil and drizzle with two teaspoons water. Wrap beetroot in the foil and secure to make a parcel, then roast for about fifty minutes until almost tender when pierced with the tip of a knife. Remove from the oven and cool, then peel and slice five mm thick. two// Place the kumara and potatoes in a large saucepan of salted, boiling water for fifteen-twenty minutes until starting to soften but the centres are still firm when pierced with the tip of a knife.  Drain and cool. Peel and slice 5 mm thick.  three// Meanwhile, melt butter in a saucepan over medium-low heat. Add onion and garlic, then cook, stirring, for five-six minutes until softened. Stir in sour cream, cream, mustard and parmesan. Season. Remove from heat and cool completely.  four// Spread half the cooled cream sauce over one Lebanese bread, then top with half the beetroot, kumara and potato slices. Scatter with half the rosemary leaves and tomato. Season. Repeat with remaining Lebanese bread and toppings. Drizzle each pizza with olive oil, then place on tray and bake for fifteen-twenty minutes. until golden and crisp. Drizzle with the balsamic glaze and serve immediately.  Makes two pizzas. 

Jul 23 -

Beetroot, potato & kumara pizza with rosemary

 two beetroots, trimmed

one kumara 

two potatoes

fifty grams unsalted butter 

one onion, finely chopped

three garlic cloves, finely chopped 

one quarter cup sour cream

three quarter cup pure thin cream

one teaspoon mustard

one cup finely grated parmesan 

two lebanese breads 

two rosemary sprigs, leaves picked 

two hundred and fifty grams vine-ripened cherry tomatoes, halved

one tablespoon olive oil

balsamic glaze, to serve 

one// Preheat the oven to two hundred degrees and line two baking trays with baking paper. Place each beetroot on a piece of foil and drizzle with two teaspoons water. Wrap beetroot in the foil and secure to make a parcel, then roast for about fifty minutes until almost tender when pierced with the tip of a knife. Remove from the oven and cool, then peel and slice five mm thick.

two// Place the kumara and potatoes in a large saucepan of salted, boiling water for fifteen-twenty minutes until starting to soften but the centres are still firm when pierced with the tip of a knife.  Drain and cool. Peel and slice 5 mm thick. 

three// Meanwhile, melt butter in a saucepan over medium-low heat. Add onion and garlic, then cook, stirring, for five-six minutes until softened. Stir in sour cream, cream, mustard and parmesan. Season. Remove from heat and cool completely. 

four// Spread half the cooled cream sauce over one Lebanese bread, then top with half the beetroot, kumara and potato slices. Scatter with half the rosemary leaves and tomato. Season. Repeat with remaining Lebanese bread and toppings. Drizzle each pizza with olive oil, then place on tray and bake for fifteen-twenty minutes. until golden and crisp. Drizzle with the balsamic glaze and serve immediately. 

Makes two pizzas. 

n. Every day, every meal vb. Written by two food makers Stephanie and Emily