Kumara, parsnip, swede, carrot.
I boil, steam or roast these alone or in association with other leaf and root veges. They add a bulk of starch and spread the range of flavours.
Before roasting root vegetables, I generally steam them for varying lengths of time, to suit their cooking times, and then roast them all together.
Adding a selection of roasted cubed root vegetables to a curry just before serving adds another dimension to a vegetable curry.
Covering the roasted vegetables,and possibly pasta, with a tomato or brown onion sauce adds to the pleasure of eating them.
Before roasting root vegetables, I generally steam them for varying lengths of time, to suit their cooking times, and then roast them all together.
Adding a selection of roasted cubed root vegetables to a curry just before serving adds another dimension to a vegetable curry.
Covering the roasted vegetables,and possibly pasta, with a tomato or brown onion sauce adds to the pleasure of eating them.