2 large sweet potatoes
3 parsnips
3 large carrots
5 baby leeks
2 shallots
250g butternut
250ml hot water
1 tbsp NOMU Vegetable Stock
2 tbsp NOMU Extra Virgin Olive Oil
2 tbsp NOMU Moroccan Rub
NOMU Sea Salt
2 sprigs of rosemary
3 sheets readymade phyllo pastry
Melted butter, for brushing
Preheat the oven to 200°C.
Peel all of the vegetables and cut them into equal-sized chunks. In the hot water, dissolve the NOMU Vegetable Stock to create a vegetable stock.
Place all of the chopped vegetables in a roasting pan and drizzle with Olive Oil and Moroccan Rub. Toss well to coat and season with Sea Salt. Pour over the prepared vegetable stock, add the rosemary sprigs, and roast in for 30-40 minutes, until the vegetables are cooked and lightly caramelized.
Brush the 3 sheets of phyllo pastry with melted butter and layer them on top of each other, finishing the top layer with more melted butter. Cut into 5cm strips and bunch the pastry with your hands into scrunched balls. Place on top of the pie one by one to cover the entire surface.
Place the pie back in the oven for 10-15 minutes until the pastry is golden brown and crisp.
2 large sweet potatoes
3 parsnips
3 large carrots
5 baby leeks
2 shallots
250g butternut
250ml hot water
1 tbsp NOMU Vegetable Stock
2 tbsp NOMU Extra Virgin Olive Oil
2 tbsp NOMU Moroccan Rub
NOMU Sea Salt
2 sprigs of rosemary
3 sheets readymade phyllo pastry
Melted butter, for brushing
Preheat the oven to 200°C.
Peel all of the vegetables and cut them into equal-sized chunks. In the hot water, dissolve the NOMU Vegetable Stock to create a vegetable stock.
Place all of the chopped vegetables in a roasting pan and drizzle with Olive Oil and Moroccan Rub. Toss well to coat and season with Sea Salt. Pour over the prepared vegetable stock, add the rosemary sprigs, and roast in for 30-40 minutes, until the vegetables are cooked and lightly caramelized.
Brush the 3 sheets of phyllo pastry with melted butter and layer them on top of each other, finishing the top layer with more melted butter. Cut into 5cm strips and bunch the pastry with your hands into scrunched balls. Place on top of the pie one by one to cover the entire surface.
Place the pie back in the oven for 10-15 minutes until the pastry is golden brown and crisp.
2 large sweet potatoes
3 parsnips
3 large carrots
5 baby leeks
2 shallots
250g butternut
250ml hot water
1 tbsp NOMU Vegetable Stock
2 tbsp NOMU Extra Virgin Olive Oil
2 tbsp NOMU Moroccan Rub
NOMU Sea Salt
2 sprigs of rosemary
3 sheets readymade phyllo pastry
Melted butter, for brushing
Preheat the oven to 200°C.
Peel all of the vegetables and cut them into equal-sized chunks. In the hot water, dissolve the NOMU Vegetable Stock to create a vegetable stock.
Place all of the chopped vegetables in a roasting pan and drizzle with Olive Oil and Moroccan Rub. Toss well to coat and season with Sea Salt. Pour over the prepared vegetable stock, add the rosemary sprigs, and roast in for 30-40 minutes, until the vegetables are cooked and lightly caramelized.
Brush the 3 sheets of phyllo pastry with melted butter and layer them on top of each other, finishing the top layer with more melted butter. Cut into 5cm strips and bunch the pastry with your hands into scrunched balls. Place on top of the pie one by one to cover the entire surface.
Place the pie back in the oven for 10-15 minutes until the pastry is golden brown and crisp.
2 large sweet potatoes
3 parsnips
3 large carrots
5 baby leeks
2 shallots
250g butternut
250ml hot water
1 tbsp NOMU Vegetable Stock
2 tbsp NOMU Extra Virgin Olive Oil
2 tbsp NOMU Moroccan Rub
NOMU Sea Salt
2 sprigs of rosemary
3 sheets readymade phyllo pastry
Melted butter, for brushing
Preheat the oven to 200°C.
Peel all of the vegetables and cut them into equal-sized chunks. In the hot water, dissolve the NOMU Vegetable Stock to create a vegetable stock.
Place all of the chopped vegetables in a roasting pan and drizzle with Olive Oil and Moroccan Rub. Toss well to coat and season with Sea Salt. Pour over the prepared vegetable stock, add the rosemary sprigs, and roast in for 30-40 minutes, until the vegetables are cooked and lightly caramelized.
Brush the 3 sheets of phyllo pastry with melted butter and layer them on top of each other, finishing the top layer with more melted butter. Cut into 5cm strips and bunch the pastry with your hands into scrunched balls. Place on top of the pie one by one to cover the entire surface.
Place the pie back in the oven for 10-15 minutes until the pastry is golden brown and crisp.
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PLUS, one lucky shopper will WIN back the value of their cart in CASH!
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PLUS, one lucky shopper will WIN back the value of their cart in CASH!
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PLUS, one lucky shopper will WIN back the value of their cart in CASH!
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