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June 8, 2020 June 2020 No Comments

Autumn bake 


3 medium potatoes

2 medium size kumara 

200gr pumpkin 

12 small radish

2 heads garlic – sliced in half horizontally

6 thyme sprogs

5 tbs olive oil

2 cups baby spinach leaves

 4 tbs pine nuts 

Salt and pepper. 


Preheat oven to 180 C 

peel parsnips kumara and pumpkin 

cut parsnips in half and then two or three even segments 

cut Kumara, potatoes  and pumpkin into segments about the same thickness as parsnip pieces

slice radishes in half

Toss the veges well in roasting pan or tray with  garlic, thyme, oil, salt and pepper.

Roast for 50 – 60 minutes removing from oven from time to time to give them a good shake to ensure even cooking.


 2 tbs olive oil, juice half a lemon  and 1 tbs honey, mixed together

To serve; tip onto serving platter immediately toss in spinach leaves so they wilt a little. Scatter pine nuts and drizzle on dressing 

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