1 Medium butternut
2 medium sweet potatoes
2 gem squash
3 large carrots
8 baby potatoes
3 sweet corn on the cob
2 cups water
1 teaspoon coarse lemon pepper
1 teaspoon Aromat (a South African Spice)
1 teaspoon coarse red chilies
1 teaspoon ground garlic
3-4 sprigs dried rosemary
½ teaspoon dry parsley
2 tablespoon brown sugar
1 teaspoon fine salt
3 tablespoon mayonnaise
With skin on wash butternut and cut into
large chunks. De- seed
With skin on, wash sweet potatoes. Sliced
into thick pieces.
Wash and cut squash into quarters and cut
into thick slices.
Wash sweetcorn and cut into quarters.
Arrange sweetcorn and potatoes at the bottom
of the pot and layer the other vegetables on
Add water and cook on low for 45 minutes or
Arrange in a casserole dish.
In a separate sauce pan, simmer spices
together until the butter melts.
Pour over the hot vegetables
Cover with foil and bake at 180C for 25