All Good Stuff!
Rhayne products are all Free of Sugar, Gluten, GMO, Dairy, Peanuts and have no added Colourings or Preservatives.
The shelf life is two years.
4 large kumara, peeled and diced
2 tablespoons horopito spice (Rhayne - Horopito Wild Seasoning)
2 shallots, peeled and diced
2 celery sticks, diced
2 teaspoons crushed garlic
1 cup Castle Rock Café Chilli, Lime & Coriander vinegar
¼ cup white wine
2 cups of vegetable stock
1 cup unsweetened yoghurt
½ cup fresh coriander roughly chopped
4 rashes of bacon cooked and sliced (optional)
Salt and pepper
Place kumara on to a roasting tray and pour a little oil on them and cook in the oven at 180C until soft.
In a warm pan place a little oil. Add shallots, celery, garlic, horopito spice and cook until soft, stirring occasionally. Add vinegar and vegetable stock and bring to the boil.
Place pan ingredients and kumara into blender with yoghurt. Blend until smooth. Taste and season with salt and pepper.
Amended recipe from Andrew Corles
We are simply about going back to the start and using as much natural products and native plants as we can to prevent instead of cure. We want you to respond to our products, not react!
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Rhayne products are all Free of Sugar, Gluten, GMO, Dairy, Peanuts and have no added Colourings or Preservatives.
The shelf life is two years.
We would love to see your recipes and pics of your creations. Send them to rhayne@rhayne.co.nz to be featured on our blog and instagram @horopitorhayne
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