serves
4
prep
30 minutes
cook
1:15 hour
difficulty
Easy
serves
4
people
preparation
30
minutes
cooking
1:15
hour
difficulty
Easy
level
The sweetness signifies the hope for a sweet New Year and it is served as a side dish.
Ingredients
- 8 carrots
- 2 parsnips
- 2 sweet potatoes
- wedge of butternut pumpkin
- ¼ small cabbage
- 2 potatoes
- 1 kohlrabi
- I onion
- 2 tbsp flour (see Note)
- ½ tsp ground cinnamon
- ¼ tsp salt
- grind of black pepper
- 2 tbsp maple syrup
- ½ lemon, juice
Instructions
- Wash, clean and peel the vegetables and cut the carrots into rounds and the rest into bite-size chunky pieces. Place in a large saucepan and half cover with water.
- Place the flour, cinnamon, salt, pepper and a little water in a small bowl and stir to make a smooth paste. Stir the paste, maple syrup and lemon juice into the vegetables and bring to the boil over medium heat, stirring occasionally.
- Simmer for 1 hour or until all the veggies are really soft (keep topping up with water if they start roasting). There must be a little liquid left. Serve warm as a side dish.
Note
• I use a gluten-free flour like buckwheat just to make sure everyone can eat it.
Photography by Danielle Abou Karam.
Want more from The Cook Up?
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The sweetness signifies the hope for a sweet New Year and it is served as a side dish.
