Sunday, 28 October 2018

Scalloped Vegetables (Potato, Kumara, Pumpkin)


Carole's Chatter: Scalloped Vegetables (Potato, Kumara, Pumpkin)


So I wanted to do something both different and tasty for a side.  This is what I came up with. It was a success – although I confess that the amount of pumpkin made the dish a bit sweet for me.

Ingredients:

Oil – Olive oil mixed with garlic oil
2 potatoes
1 kumara (a purple sweet potato)
½ pumpkin
Salt & pepper
Stock cube
Cheeses – I had grated Noble cheese & Parmesan

Method:

Oil your oven dish

Slice the vegetables as evenly as you can.

Layer the slices in the oven dish, seasoning each layer as you go.

Take a good dollop of horseradish sauce, add a stock cube (I think I used chicken) and dilute with hot water.

Pour over the veggies so just over half are covered.  Sprinkle the cheeses on top.

Bake until the vegetables are tender – about an hour in a moderate oven.

5 comments:

  1. First I've heard of the term "kumara." Pretty cool. Thanks for the recipe -- perfect for Fall. :)

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  2. It's hard to go past a good potato bake but I haven't tried it with the other vegetables.

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  3. So funny because I made a potato and parsnip bake this week. I like the idea of adding that good horseradish sauce ... I used mustard.

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  4. This sounds wonderful especially with the horseradish sauce! Great for fall

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  5. Hi Carole, I once used a purple potato in a recipe, but it was called a Japanese Sweet Potato. Kurmara's originated in New Zealand and is a different type of root vegetables. Happy to learn something new.

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