Smoked paprika roast kumara, carrot, potato and parsnips
( SERVES 4 )
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|1 to drizzle||Olive oil|
|1 to taste||Salt & freshly ground pepper|
|3 tsp||Smoked paprika|
- Heat oven to 200 degC. Cut peeled kumara, peeled carrots, peeled parsnips and potatoes into similar sized large chunks. Place all vegetables in a roasting pan. Drizzle with olive oil, season with salt and pepper, sprinkle with smoked paprika and toss well to coat evenly.
- Roast for 30 minutes, tossing once during cooking, until vegetables are caramelised and tender. Serve hot as a vegetable accompaniment.
Tip: This is a very versatile recipe - the same cooked veges can be whizzed up to make a thick, spicy dip; add stock to this puree and you have a delicious winter soup; or simply serve hot as a side dish or cold as a delicious salad.
This dish is best matched with
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