Ingredients Jump to Instructions ↓

  1. 1 large (500g) kumara (orange-coloured sweet potato), chopped coarsely

  2. 2 large (360g) parsnips, chopped coarsely

  3. 2 medium (450g) swedes, chopped coarsely

  4. 500g baby beetroot

  5. 1 tablespoon peanut oil

  6. 1 medium (150g) brown onion, chopped finely

  7. 1 tablespoon finely grated fresh ginger

  8. 400ml can coconut milk

  9. 1 cup (260g) crunchy peanut butter

  10. 1/4 cup (60ml) sweet chilli sauce

  11. 1 tablespoon soy sauce

Instructions Jump to Ingredients ↑

  1. Preheat the oven to hot (220 degrees C).

  2. Combine the kumara, parsnip, swede and beetroot with half of the oil in a large baking dish. Bake, uncovered, in a hot oven for about 45 minutes or until the vegetables are tender.

  3. Meanwhile, heat the remaining oil in a small pan, add the onion and ginger and cook, stirring, until soft. Add the remaining ingredients and stir until hot.

  4. Serve the peanut sauce over the vegetables.

  5. Sauce is suitable to freeze.

  6. Sauce suitable to microwave.

  7. Cooks note: If baby beetroot are unavailable, quarter large beetroot. Turnip, potato or carrot could also be used in place of any of the listed vegetables, if preferred.


Send feedback