I was the lucky winner of Tandy’s regional and seasonal challenge with my Preserved Peppadew recipe and won the Love and Food, The Market Cookbook. It is a super book with lovely ideas and the cover boasts a picture of my favourite fruit – figs! I received my lovely prize in the post a couple of weeks back while the folks were visiting again and mom hijacked my prize to have a read through with her afternoon tea and decided to surprise us with one of the recipes that evening. It was slightly amended as she did not have all the vegetables on hand that the recipe called for but was a great interpretation of the original recipe (original recipe below).
Rosti-topped Root Vegetable Bake
2 sweet potatoes peeled and cubed
4 carrots peeled and diced
4 parsnips peeled and diced
3 rutabagas (swedes) peeled and diced
3 cloves garlic crushed
Sea salt and freshly ground black pepper
4 medium or 6 small beetroot
125ml coconut milk
25ml vegetable stock
Handful coriander leaves
125ml cake flour
- Preheat the oven to 180°C.
- Place the sweet potatoes, carrots, parsnips, rutabagas and garlic on a baking dish and drizzle with olive oil.
- Season with salt and pepper and bake for 30 minutes or until the vegetables are tender and slightly caramelised.
- In the meantime, cook the beetroot in boiling water until tender. Skin and cube and add to the vegetable mixture.
- Add the drained chickpeas.
- Combine the coconut milk and vegetable stock and pour over the vegetables and add the chopped coriander.
- Peel and grate the potatoes into a medium bowl.
- Add the eggs and flour. Season with salt and pepper and mix through.
- Layer the potato mixture over the vegetables and bake for 15 to 20 minutes until the top is crispy and the vegetable sauces are bubbling.