Talimatlar

• 1 - Prepare Vegetables:
  Wash all vegetables thoroughly. Peel the kumara and carrots, then cut the kumara, carrots, pumpkin, and potatoes into large chunks to ensure even cooking while maintaining structure. Quarter the cabbage and halve the onions.
• 2 - Season the vegetables:
  Place all chopped vegetables in a large bowl, sprinkle sea salt and freshly ground black pepper evenly over them, and gently toss to coat.
• 3 - Arrange for Earthen Cooking:
  Traditionally, a Hāngī is cooked underground with hot stones. Since not everyone has access to this, preheat your oven to 160°C (320°F). Layer a large oven-safe pot or Dutch oven with a rack. Place vegetables in the pot, letting root vegetables at the bottom, softer veggies on top. Cover with a damp cloth and lid tightly.
• 4 - Cook Slowly to Mimic Hāngī:
  Place the pot in the oven and slow cook for 3 hours. Slow cooking allows the vegetables to absorb rich, smoky flavors reminiscent of a traditional Hāngī.
• 5 - Prepare garnish and serve:
  Carefully remove the pot, take off lid and cloth. Arrange watercress leaves and fresh coriander on top for a fresh peppery finish. Serve hot with steamed greens or kumara bread.