Pumpkin and turnips with cumin

A great taste for a winter day. Try this combination - it's delicious.


Pumpkin and turnips with cumin


Serves 4

400g pumpkin, peeled, deseeded and sliced into small chunks
6-8 baby onions, peeled
2 young turnips, washed, sliced into wedges
3-4 potatoes for roasting, washed and sliced into chunks
1 tsp cumin seeds
¼ cup olive or canola oil
¼ cup lemon juice
2 Tbsp brown sugar
freshly ground black pepper, to taste


Preheat oven to 200°C.
Place prepared vegetables in a baking dish.
Combine cumin seeds, oil, lemon juice, sugar and pepper.
Pour over vegetables. Mix to evenly coat.
Place in preheated oven and bake for 25-35 minutes or until tender and golden brown.
Serve warm or hot.

Alternatively cook on a medium to hot barbecue plate for about 10-15 minutes or until tender.

Tip: Cook extra the night before, chill and take in the lunch box the next day.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 1429kj
Protein 5.7g
Total fat 15.4g
- saturated fat 2.7g
Carbohydrates 42.3g
- sugars 20.9g
Fibre 7.5g
Sodium 43.9mg

Click the vegetable name below to learn more about it: