- Step 1
Preheat oven to 200°C. Place kumara on a baking tray, drizzle with 2 teaspoons oil, then roast for 30 minutes. Add carrot and parsnip to tray, drizzle with 2 teaspoons oil, then roast for a further 45 minutes or until tender and golden. Scoop out kumara flesh and mash.
- Step 2
Meanwhile, cook the rice according to packet instructions.
- Step 3
Heat the remaining 1 tablespoon oil in a frypan over medium heat. Add rice and most of the spring onion, then toss to coat in oil. Add stock and cumin, then bring to a simmer over medium- high heat. Stir in the kumara, parsley and half the lemon, and cook for 3-4 minutes until slightly reduced. Season. Serve with roasted vegetables and remaining lemon and spring onion.
Preserved lemon is available from supermarkets and delis.