Serves: 6
INGREDIENTS
3 cups chicken stock
2 bay leaves
1 onion, thinly sliced
1 tablespoon thyme leaves
2 cloves garlic crushed
grating of nutmeg
1½ kilograms of any combination of the following: Agria potatoes, kumara, carrots, parsnips
To assemble
½ cup freshly grated Parmesan cheese
½ cup panko crumbs
2 tablespoons butter
sea salt and freshly ground pepper
8 cup capacity baking dish
METHOD
Preheat the oven to 200ºC.
Vegetables: Place all the ingredients, except the vegetables, in a large saucepan and bring to the boil. Simmer for 5 minutes. Peel and thinly slice the vegetables. A mandolin is ideal for this. Add
the vegetables to the stock, season well and simmer gently for 10 minutes. Using a slotted spoon, transfer the vegetables to the baking dish then pour over the liquid. Combine the Parmesan and panko crumbs and scatter over the top. Dot with the butter and bake for 40-50 minutes until the vegetables are very tender and the top is golden.
If the top is getting too brown, cover loosely with a piece of aluminium foil.
Panko crumbs: these flakey Japanese dried bread crumbs create a deliciously crunchy crust. They are readily available from Asian stores and good supermarkets.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.