Serves: 3
Prep time: 45 minutes
| Whole Corn Cobs, Chargrilled | 9 (3 each) |
| Parsley, Washed And Picked | 4 sprigs |
| Parsnip | 1 |
| Capsicum | 1 |
| Small Sweet Potato | 1 |
| Baby Carrots | 18 (6 each) |
| Grated Fresh Parmesan Cheese | Qty |
| Salt And Pepper | |
| Canola Oil Spray | |
| Smokey Chipotle Mayonnaise |
Method
- Peel parsnip and sweet potato. Cut capsicum, sweet potato and parsnips into 1cm wide batons.
- Preheat oven to 200°C. Place baton vegetables and baby carrots on a baking tray. Season with salt and pepper and spray with a small amount of oil. Roast for about 15 minutes or until the capsicum skin is charred and the parsnip, sweet potato and carrots are soft.
- Shuck corn (remove silk) and tie husk. Spray each ear with oil. Place directly over heat on medium-hot grill. Rotate when dark spots appear, and kernels deepen in colour, usually after about 2 to 3 minutes. Cook for 10-12 minutes or until ears are uniformly cooked.
- Place warm corn cobs on a plate, grate parmesan cheese over them and drizzle with Birch & Waite Smokey Chipotle Mayonnaise. Garnish with picked parsley.
- Serve roasted vegetable batons in a bowl and dollop with Birch & Waite Smokey Chipotle Mayonnaise.
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