This delicately flavoured vegetarian braise is perfect for cooking in the combi-steam oven. You can change it up by adding different vegetables and pulses.
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Serves: 6 to 8
| Ingredients | Preparation |
|
2 tbsp olive oil 2 onions, cut in half then thinly sliced 1 tsp cumin seeds 1 tsp coriander seeds 500g sweet potato, cut in 1.5cm thick pieces 500g pumpkin, cut in 1.5cm thick pieces 2 parsnips, cut 1.5cm thick pieces 800ml vegetable stock 2 tbsp honey 50g unsalted butter 1 cup pearl couscous (moughrabieh) 2 x 400g tin chickpeas, drained and rinsed 100g baby spinach leaves Fresh coriander leaves to garnish Fresh mint leaves to garnish Yoghurt sauce 100g Greek yoghurt 1 lemon, juiced and zested |
1. Preheat oven Hot air 200°C. 2. Place oil, onions, cumin and coriander seeds in Gastronorm roaster or large cast iron pot and cook on shelf position 1 for 10 minutes until softened and golden. Remove tray from oven. 3. Adjust heat to Hot air 200°C + 60% humidity. 4. Add potato, pumpkin, parsnips, stock, honey, butter and couscous to the roaster. Return to oven on shelf position 1 for 30 minutes. 5. Remove roaster from the oven, add chickpeas and spinach and stir through until spinach has wilted. Set aside to rest whilst you make the yoghurt sauce. 6. Mix the yoghurt with lemon juice and zest and place in a jug to serve with the vegetables. 7. Garnish the vegetables with the fresh coriander and mint and serve with the yoghurt sauce. Note Pearl couscous (moughrabieh) is available at selected specialty food stores and supermarkets. |
