Stroganoff is a dish mostly associated with beef, but I invented this version made with vegetables. Adding root vegetables and butternut gives the recipe lots of flavour as well as texture. I think you’re going to enjoy it.

INGREDIENTS

250g sweet potato (peeled and diced)
400g butternut (peeled, seeded and diced)
300g capsicum (red pepper) (seeded and diced)
3 corn on the cob (remove the corn)
200g fresh broad beans
200g fresh green peas
250g white cabbage
250g carrot (peeled and diced)
2 onions (peeled and diced)
3 garlic cloves (chopped)
3tbs olive oil
Small bunch of parsley and  basil
3 bay leaves
1 tin chopped tomatoes
250g cream
180g silver skin pickled onions (from a jar)
Salt and pepper to taste

METHOD

Heat the oven to 180*. Make a paste with olive oil and fresh herbs, then mix into the vegetables. Bake in the oven for 20 minutes. Remove from the oven and add the chopped tomato, cream and seasoning into the baked vegetables. Sprinkle the pickled onion on the top and bake for another 15 minutes.