New Zealand · New Zealand

Earth-Oven Vegetable Roast

Name: Earth-Oven Vegetable Roast
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 4 servings
Cuisine: New Zealand
Ingredients: potatoes, halved 400 g; kumara (sweet potato), cubed 300 g; pumpkin, wedged 300 g; carrots, thickly sliced 200 g; yellow onion, quartered 150 g; fresh rosemary sprigs 6 g; olive oil 30 ml; fine salt 4 g

Root vegetables slow-roasted in a covered pot with hot stones — inspired by Maori hangi.

200 minutes · 4 servings · Moderate

Cooking food in a covered pot with heated stones is the Māori hangi method, and here root vegetables are cooked that way in an ordinary kitchen. Dampen the stones so the smoke reads as scent rather than ash, and line the cloth so nothing falls through. It is slow by nature, and the wood does the seasoning.

Ingredients

potatoes, halved400 g
kumara (sweet potato), cubed300 g
pumpkin, wedged300 g
carrots, thickly sliced200 g
yellow onion, quartered150 g
fresh rosemary sprigs6 g
olive oil30 ml
fine salt4 g

Directions

1
Preheat the oven to 160°C. Heat 6 clean stones (or use a baking steel) on a rack for 10 minutes.
2
Toss the vegetables with rosemary, oil and salt.
3
Lay the hot stones (or steel) in a heavy Dutch oven, top with the vegetables, drizzle any remaining oil and seal tightly with a layer of foil under the lid.
4
Roast at 160°C for 150 minutes. The stones hold a steady heat that steams and chars the vegetables.
5
Rest 5 minutes before lifting the lid. Serve straight from the pot.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content