Redcurrant Vegetables

[Guest guest]

Redcurrant Vegetables

 

 

1 kg (2 1/4 lb) desiree potatoes, peeled, cut into large pieces

500 g (18 oz) kumara (orange sweet potato), peeled, cut into large

pieces

500 g (18 oz) butternut pumpkin (squash), deseeded, cut into pieces

6 small beetroot

1/2 cup redcurrant jelly

75 g (2 1/2 oz) vegan margarine (-OR- oil)

 

 

1. Preheat oven to 180 C (350 F).

 

2. Combine vegetables in a bowl. Place 1/2 cup of jelly and margarine

into a small saucepan. Cook over low heat, stirring, for 5 minutes or

until melted and well combined. Pour over vegetables. Toss to coat.

 

3. Arrange vegetables on a large baking tray. Roast for 1 1/2 hours.

 

 

 

Serves 6.

[Guest guest]

Kim

 

I thought Kumara was purple?

 

BL

 

On 3/10/07, Kim <bearhouse5 wrote:

>

> Redcurrant Vegetables

>

> 1 kg (2 1/4 lb) desiree potatoes, peeled, cut into large pieces

> 500 g (18 oz) kumara (orange sweet potato), peeled, cut into large

>

 

 

 

[Guest guest]

I did wonder about that. That is the way the recipe has written it. I

have bought the purple skinned one at the market labelled " Kumara " . A

quick Google came up with a mixed lot - some saying a kumara was

orange others purple. Just one of those things I guess.

 

Kim.

 

 

, " Brenda-Lee Olson "

<shalomaleichemacademy wrote:

>

> Kim

>

> I thought Kumara was purple?

>

> BL

>

> On 3/10/07, Kim <bearhouse5 wrote:

> >

> > Redcurrant Vegetables

> >

> > 1 kg (2 1/4 lb) desiree potatoes, peeled, cut into large pieces

> > 500 g (18 oz) kumara (orange sweet potato), peeled, cut into large

> >

>

>

>