Layered veggie bake

Olive oil, to grease

2 medium (about 300g) beetroots

480g orange sweet potato (kumara), peeled, thinly sliced

400g pumpkin, deseeded, peeled, thinly sliced crossways

2 parsnips, peeled, thinly sliced

1 fennel bulb, thinly sliced lengthways

1 large (about 200g) carrot, peeled, thinly sliced

1 large brown onion, halved, thinly sliced

3 large garlic cloves, thinly sliced

1/2 cup loosely packed chopped fresh mixed herbs (such as parsley, thyme and oregano)

125ml (1/2 cup) reduced-fat thickened cream 

Preheat oven to 160°C. Brush a 3L (12 cup) capacity ovenproof dish with oil to grease. Wearing rubber gloves to avoid staining your hands, trim, peel and thinly slice beetroot. Layer the sweet potato, pumpkin, beetroot, parsnip, fennel, carrot and onion with the garlic and herbs in the prepared dish, drizzling each layer with a little of the cream. Top with another drizzle of cream. Roast, uncovered, in preheated oven for 1 1/4 hours or until vegetables are golden brown and tender when tested with a small sharp knife. Serve immediately.

Recipe by

Daily Voice