This recipe is sure to warm your belly on a cold Winters night, and is packed with nutrients from beautiful Winter veggies. Remember to use organic ingredients where ever possible. 

You will need

2 brown onions 

3 cloves of garlic

400g waxy potatoes (like dutch cream) 

2 small sweet potatoes 

1 large carrot peeled 

3 small to medium parsnips

2 tbsp brown rice flour

1L of water

A few pieces of fresh Rosemary

1 tbsp Coconut oil 

Salt and Pepper to taste 


Heat oil in a casserole dish on the stove top. 

Peel and chop the onion coarsely. Finely chop garlic. 

Lightly cook onion and garlic until beginning to soften. 

Add brown rice flour and salt and pepper. Cook through. 

Add water and bring to the boil. 

While water is boiling, peel and roughly chop (into big pieces) potato, sweet potato, carrot, parsnips. 

Add chopped veggies to boiling water, along with the Rosemary.

Bring to the boil again. 

Simmer for 30 minutes plus, until veggies are tender and cooked through, and sauce has slightly thickened and reduced. 

Serve with rice or fresh crusty sourdough. Yum!