Peruvian Oca

Wash and trim your Peruvian Oca (do not peel)

Either put in a heavy pan with a little water, butter and lemon juice braise for 10 mins till soft

Or roast in the oven with a little oil for 15 mins either on there own or as a mix of other root vegetables.

Dutch White Cabbage

Cabbage with Sesame seeds

A medium white cabbage
A good knob of butter
1tbsp sesame seeds
freshly grated nutmeg
salt + pepper

 1 Finely shred the cabbage, wash and drain.

2 Heat butter and sauté cabbage in a large pan for about 15mins till softened but still crisp

3 Stir in the sesame seeds and season with nutmeg and salt + pepper.

Carrots

 Spicy Moroccan Carrot Soup

(Serves 4)

2tbsp olive oil or 30g(1oz)butter
1 large onion, finely chopped
4 garlic cloves, crushed
2tbsp grated ginger
1tsp gnd cumin
1tsp gnd coriander
¼ tsp cayenne pepper
750g(1 ½ ) carrots, roughly chopped
1 med potato roughly chopped
1.5l(2 ½ ) chicken or vegetable stock

(Kallo do great veg stock cubes)

1tsp honey
2tbsp lemon or orange juice
salt + pepper  

Heat the oil in a heavy pot. Add all the vegetables and spices (except honey + lemon juice) and cook, stirring occasionally over a medium low heat till the vegetables are soft, 10 mins

 Turn heat to medium. Add stock and bring to a boil. Adjust heat, partially cover and simmer gently till potato is tender(30 mins)

 Cool slightly. Puree till smooth. Stir in honey and lemon juice. Thin with water as needed. Add salt + pepper to taste. Ladle into warm bowls and serve hot.