ROOT VEG PATATAS BRAVAS WITH BROCCOLI AND CHORIZO

Ingredients

• 2 tbsp Olive oil
• 2 Large Rooster potatoes, skin on, cut into bite-sized cubes
• 1 Carrot, peeled and cut into small cubes
• 1 Parsnip, peeled and cut into small cubes
• 1 Small swede, peeled and cut into small cubes
• 1 Onion, finely sliced
• 2 Garlic cloves, crushed
• 1 Chilli, finely chopped
• 225g Chorizo sausage, cut into small pieces (or smoked bacon lardons)
• 150ml Red wine
• 300g Tomatoes, quartered
• 1 tbsp Smoked paprika
• A pinch Chilli powder
• 400g Broccoli, cut into small florets

FOR THE TOMATO SALSA

• 300g Tomatoes, finely chopped
• 1 Garlic clove, finely crushed
• 1/2 Small red onion, finely chopped
• 1 Small red chilli, finely chopped
• 3 tbsp Olive oil
• 1 Lime, juiced

TO SERVE

• 2 tbsp Sour cream
• 2 tbsp Fresh tomato salsa
• 2 tbsp Fresh parsley, finely chopped

Method

1. Preheat an air fryer to 200°C.
2. Mix together the potato, carrot, swede, and parsnip cubes with one tablespoon of olive oil and cook in the air fryer for 15 minutes until crisp. Shake occasionally to ensure an even crispiness.
3. Meanwhile, add the broccoli to the air fryer and cook for 10 minutes, until tender and slightly charred.
4. Heat the remaining oil in a large frying pan over a medium heat. Fry the onion, garlic, and chilli until soft. Add the chorizo and cook until crisp.
5. Add the red wine and boil for a few minutes, before adding the tomatoes, smoked paprika, and chilli powder. Bring the mixture to a boil, reduce the heat and simmer for 15 minutes.
6. For the salsa, mix all ingredients together in a small bowl and set aside.
7. To serve, top the potato and broccoli with the spicy chorizo and tomato sauce.
8. Top with a dollop of sour cream, tomato salsa and a sprinkle of parsley.

COOK'S NOTE

Celeriac is another delicious root veg which could be used to make the root veg patatas bravas!