Definitions
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Vegie Power Index: Developed by The George Institute, a Vegie Power Index has been applied to each recipe based on the proportion of vegetable content. Click here to assess your own recipes, and download this handy conversion sheet to make entering your recipes easier!
| INGREDIENTS | SERVES 15 | SERVES 36 | SERVES 72 |
|---|---|---|---|
| Potatoes, peeled and thinly sliced | 2kg | 5kg | 10kg |
| Onion, thinly sliced | 1 medium | 2 1/2 medium | 5 medium |
| Apple, peeled and thinly sliced | 1 medium | 2 1/2 medium | 5 medium |
| Sweet potato, peeled and thinly sliced | 1/2 medium | 1 medium | 2 1/2 medium |
| Pumpkin, peeled and thinly sliced | 1kg | 2.5kg | 5kg |
| Chicken stock, reduced salt | 250mL | 625mL | 1.25 L |
| Pepper | To taste | To taste | To taste |
Method
- Pre-heat the oven to 190 °C.
- In a dish layer each of the vegetables and fruit (for example, potato, onion, apple, sweet potato, pumpkin) until you have used them all up. Sprinkle with black pepper if using.
- Pour the stock over the top of the vegetables and cover the dish with aluminium foil.
- Place the dish in the oven and cook for about 1 hour, or until the vegetables are tender. Then remove the foil and return the dish to the oven and cook uncovered for about 15 minutes until the top is brown.
- Serve hot.
