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.
First I've heard of the term "kumara." Pretty cool. Thanks for the recipe -- perfect for Fall. :)
ReplyDeleteIt's hard to go past a good potato bake but I haven't tried it with the other vegetables.
ReplyDeleteSo funny because I made a potato and parsnip bake this week. I like the idea of adding that good horseradish sauce ... I used mustard.
ReplyDeleteThis sounds wonderful especially with the horseradish sauce! Great for fall
ReplyDeleteHi 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.
ReplyDelete