Vegetable Kapama

Peel and slice the potatoes, carrots, onions, and parsley root into thin, even rounds or strips. Season the vegetables with salt and black pepper.

Lightly coat the inside of a deep ovenproof pot or casserole dish with sunflower oil. Dust the bottom with a thin layer of flour to help seal in the juices during baking.

Layer the vegetables in the pot in the following order: onions, carrots, parsley root, and potatoes, repeating the layers until all vegetables are used. Season each layer lightly with salt and black pepper.

Dilute the tomato paste with a small amount of water and drizzle it evenly over the top layer of vegetables. Drizzle a generous amount of sunflower oil over the entire dish.

Mix a small amount of flour with water to form a thick paste and use it to seal the lid tightly onto the pot, preventing steam from escaping during cooking.

Place the sealed pot into a preheated oven at 180°C (350°F) and bake slowly, allowing the vegetables to stew in their own juices until fully tender and aromatic.

Carefully break the flour seal and remove the lid. Return the pot to the oven uncovered to allow the top to brown lightly.

Remove the kapama from the oven and allow it to rest before serving warm directly from the pot.