Recipes Root Vegetables Infused with Coconut Milk Food & Wine Festival, South Africa

½ cup olive oil/canola blend
1 tablespoon ground clove
1 large Spanish onion, diced
1 tablespoon minced garlic
To taste cayenne pepper
1 pound potatoes, diced 1/4"
1 pound rutabaga, diced 1/4"
1 pound turnips, diced 1/4"
1 pound carrots, diced 1/4"
1 tablespoon paprika
4 cups coconut milk
To taste salt
To taste black pepper
1 tablespoon cilantro, chopped

Method of Preparation:
1. In a large pan, sauté ions in oil until translucent.
2. Add garlic and cook for one minute. Be careful not to burn.
3. Add potatoes, rutabaga, turnips and carrots.
4. Coat with oil.
5. Add coconut milk and seasonings.
6. Bring to a boil, reduce heat and simmer on low until vegetables are tender and most of the coconut milk is absorbed in the vegetables.
7. Season to taste with salt and pepper.
8. Garnish with cilantro.