Per serving (311g)
Calories 181, Fat 1.1g, Saturates 0.1g, Carbohydrate 40g, Sugars 15g, Fibre 7g, Protein 4.8g, Salt 1.5g
Preheat the oven to 200°C/400°F/ Gas 6. In a large pan cook the onions, garlic, water, rosemary and thyme, over a medium heat, for 2-3 minutes. Then add the parsnips, carrots, swede, turnips and beetroot, and cook for a further 6-8 minutes, stirring constantly, until the vegetables soften.
Add the tomato purée, soy sauce and vegetable stock to the pan, bring to the boil and simmer for 6-8 minutes until the vegetables start to soften. Then stir in the tapioca starch mix. Cook for 2-3 minutes, stirring continuously, to allow the sauce to thicken.
Pour the contents of the pan into a casserole dish. Remove 4 tablespoons of the sauce and set aside, then arrange the slices of sweet potato on top, slightly overlapping. Use a pastry brush to brush the reserved sauce over the sweet potatoes.
Cover the dish with a lid or tin foil and bake in the oven for 30 minutes. After the 30 minutes, remove the cover and cook for a further 40 minutes until the sweet potatoes are cooked through.
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