Recipe & Images: 5+ A Day
Serves 2 mains or 4-6 sides
1 large kūmara, washed and peeled
1 large potato, washed and peeled
bunch asparagus spears, cut into three
1 onion, finely sliced
2 cloves garlic, finely chopped
drizzle olive oil
salt and pepper to taste
¼ cup dried kawakawa
1 tbsp flour
1 cup milk
2 tbsp Parmesan cheese
2 tbsp breadcrumbs
Preheat oven to 180°C.
Slice kūmara and potato into 3mm slices, then layer them into a baking dish, alternating with the asparagus spears and onion.
In a small pot, heat the olive oil and fry the garlic until it’s just starting to brown. Add the flour, salt and pepper. Whisk until there are no lumps.
Slowly drizzle in the milk while constantly whisking to make sure the mixture is smooth. Add in the dried kawakawa.
Bring to a boil, then remove from heat.
Pour the sauce on top of the layered vegetables, then sprinkle with Parmesan and breadcrumbs.
Bake for about 1 hour, until the top is bubbly and golden brown.
Sprinkle with your favourite garnish, then serve.
