This delicious recipe comes to us from our friends at NOMU in South Africa.  NOMU is a spice company that has been around since December 2000 – it was started the founder’s  front room of her home in central Cape Town.  They have lots of interesting salts, spices, fonds (think rich, concentrated stock bases) and pesto mixes.  You can order online or find them in the grocery store when you are visiting South Africa.

If you fall in love with this recipe and want more you should stay tuned to the blog (of course!) – but you can also subscribe to their free monthly recipe cards and get a huge selection of other creative things to try in your home kitchen.  With that – enjoy!

Oven Roasted Moroccan Vegetable Pie
Serves 4
2 large sweet potatoes
3 parsnips
3 large carrots
5 baby leeks
2 shallots
250g butternut
250ml hot water
1 tbsp NoMU Vegetable Fond
2 tbsp olive oil
2 tbsp NoMU Moroccan Rub
NoMU Sea Salt
2 sprigs of rosemary
3 sheets Phyllo Pastry
Melted butter for brushing

Pre-heat the oven to 200°C.

Peel all of the vegetables and cut into equal sized chunks. In the hot
water, dissolve the NoMU Vegetable Fond to create a vegetable stock.
Place all of the chopped vegetables in a roasting pan and drizzle with
olive oil and NoMU Moroccan Rub. Toss well to coat and season with
NoMU Sea salt. Pour over the prepared vegetable stock, add the rosemary
sprigs and roast in a hot oven for 30-40 minutes, until the vegetables are
cooked and lightly caramelised.

Brush the 3 sheets of phyllo pastry with the 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 whole pie.
Place the pie back in the oven for 10-15 minutes until golden brown
and crispy.

WINE PAIRING:  Noble Hill Chardonnay 2011. Orange blossom gives to
darker butterscotch and honey. A perfect compliment to the feast of Veggies.

Photo courtesy NOMU