gold kumara stack

• 2 med kumara, peeled & cut into chunks
• 2 tblspns cream salt & pepper butter (or olive oil)
• ½ red onion, cut into thin strips
• ½ tspn caraway seeds
• ¼ medium sized cabbage

Boil kumara until tender and drain. Add cream and salt & pepper to taste, then mash to a smooth consistency.

Heat butter in pan, add onion and caraway seeds and sauté until onion is transparent. Remove stalks from cabbage and discard. Slice cabbage thinly. Add to pan and cook till wilted (do not overcook).

Place oiled stacking cylinders on plates and add half the mashed kumara. Layer with cabbage and top with remaining kumara. Press down with back of spoon after each layer.

Note: Any bowl or container can be used in place of a stacking cylinder. Line with gladwrap before using, turn stack out and remove gladwrap.

Works great as a centrepiece for rack of lamb as illustrated.

Makes 2 kumara stacks