Jonathan Phang's Seasonal Oil Down Vegetables
- 2tbsp vegetable oil
- 2tbsp butter
- 2 cloves garlic, finely chopped
- 1.5 kg root vegetables of choice ie: butternut squash, pumpkin, swede, parsnip, potatoes etc. cut into 1.5 inch square and par-boil
- 125g French beans, top and tailed and cut into 2 inch lengths
- 125g white cabbage, finely sliced and blanched
- 2tsp turmeric
- 1tsp West Indian pepper sauce
- 1tsp-dried thyme
- 3 sprigs fresh thyme
- 400g coconut milk
- 1tsbp fresh coriander for garnish
- ¼ whole nutmeg grated
- Salt and pepper to taste
Heat up a medium, heavy-based saucepan. Add the oil and butter, when melted throw in the onions and allow them to sizzle gently for 2 minutes. Add the garlic and cook for 1 minute, stir well.
Now it’s time to add the cooked root vegetables, stir gently as you don’t want the chunks to break up too much. Season with pepper sauce, turmeric, thyme and stir well. Sprinkle over a hefty pinch of both salt and pepper too.
Add the coconut milk and nutmeg, stir gently again and bring to the boil. Turn the heat down to a low heat and place a lid on the pan and cook gently for around 20 minutes.
Remove the lid from the oil down, add the cabbage, French beans and fresh thyme. Stir well and allow beans to heat through.
Serve garnished with coriander and grated nutmeg.