Jonathan Phang's Seasonal Oil Down Vegetables

  • Preparation Time10 mins
  • Cooking Time30 mins
  • Serves4
  • DifficultyEasy
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.

Jonathan Phang's Seasonal Oil Down Vegetables

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