Recipe = vegan
Ingredients (4 pers) 2 large carrots, 4 large potatoes, 1 sweet potato, 1 parsnip, 1 savoy cabbage, 1 handful of sprouts (halved), mild olive oil, salt and pepper, 1 tsp grated nutmeg, 2 pieces of tempeh or smoked tempeh
Peel the carrots, potatoes, sweet potato and parsnip. Roughly chop. Remove the outer leaves of the cabbage and set to one side. De-vein the rest of the cabbage. Cut into strips. Cook the vegetables in a large pan of water. Drain. Season with a dash of olive oil, grated nutmeg, salt and pepper. Quickly fry the tempeh in a little olive oil until golden brown on both sides.
Add salt and pepper.
Serving tip: serve the hodgepodge on the cabbage leaves.
Top with the lupeh, fresh parsley and a little mustard.