Serves: 4-6
Prep & Cooking: 40-45 mins
Ingredients:
- 300g Jerusalem artichokes
- 100g celeriac
- 100g swede
- 4-5 broccoli florets
- 1 white onion
From the cupboard and the fridge:
- 150g brown basmati rice
- 2 teaspoons thyme
- 1 teaspoon paprika
- ½ teaspoon garlic granules
- 1 teaspoon mild curry powder
- cooking oil
- soy sauce
- salt to taste
- 50g parmesan cheese
Method:
- Finely chop the onion and fry together with the rice for 5 mins. Add the mild curry powder while stirring for another minute or two. Pour 500g of boiling water over the top and cook until the rice is soft.
- Peel and cube all the roots and mix with thyme, paprika, garlic, salt, soy sauce and cooking oil. Place in a baking tray and add about an inch of water. Bake for about 30 mins.
- Steam the broccoli for about 10-15 mins.
- Serve baked roots and broccoli on a bed of curried rice and sprinkle with parmesan cheese. Toasted walnuts are a great accompaniment too.
Recipe design by Pavlina.