This aromatic dish is both savoury and sweet, although we use a significant amount of butter, the sourness of lemon juice
prevent the dish from becoming too oily in taste.
The dish leans towards being suited for winter with warmer colour scheme.
The green from the peas compliments the golden of the buttered potatoes, kumara and pumpkin, much like the setting sun
casually casting its gold onto the broad emerald meadow, glistening and tranquil.
Kumara (sweet potato), 3
Lemon (for freshly squeezed juice)
- Preheat oven at 180 degrees celcius.
- Peal potato, kumara and remove skin off pumpkin, chop into medium pieces.
- Bake vegetables until cooked, approximately 20 mins, use fork to check.
- On medium heat, melt the butter, and pour in the vegetables, stir fry so that every piece is covered with butter.
- Leave for the butter to soak into the vegetables, then add in the green peas. They are just to make the dish colourful, so amount may be adjusted to preference.
- Flavour with salt and sugar.
- Turn heat off, and add in some basil seasoning.
- Dish it up and squeeze lemon juice on top.