Kumara, potato and fennel parcels

Tamara West

Warren Elwin wraps it up, for convenient, mess-free barbecue cooking...or cook them in the oven if the rain is persisting. Makes 4 parcels.

Ingredients

1 large	Kumara (Main)
2	Potatoes
1	Fennel bulb
1 drizzle	Olive oil
1 splash	Balsamic vinegar
1 serving	Fresh thyme, or tarragon
4 leaves	Cabbages, use large leaves
1 pinch	Lemon zest
1	Bay leaf

Directions

1. Cut the kumara, potatoes and fennel bulb into even-sized chunks. Toss in a bowl with olive oil, balsamic vinegar, thyme or tarragon and some salt and pepper.
2. Wilt cabbage leaves by pouring boiling water over them. Remove when soft, and pat dry with paper towel. Spread individual cabbage leaves on 4 sheets of foil lined with baking paper and arrange the vegetables on top. Top with a hint of lemon zest and a bay leaf, wrap tightly in the baking paper, then fold the foil into a parcel.
3. Cook on a hot barbecue until vegetables are fork tender (30-40 minutes).

Check out Warren's other mess-free barbecue recipes

• Fruit salad parcels
• Asparagus parcels
• Scallop and prawn parcels