Spiced roasted root vegetables

Spiced roasted root vegetables

By
From
New Middle Eastern Food
Serves
4
Photographer
Mark Roper

Ingredients

Quantity Ingredient
6 baby turnips, trimmed and peeled
4 baby orange carrots, trimmed and scraped
2 small parsnips, trimmed, scraped and halved lengthwise
600g peeled pumpkin, cut into chunks
4 shallots, peeled and halved
2 long red chillies, split lengthwise and seeded
2 long green chillies, split lengthwise and seeded
40g sultanas
splash verjuice

Spice paste

Quantity Ingredient
2 garlic cloves, roughly chopped
1 shallot, roughly chopped
1 long red chilli, roughly chopped
1 teaspoon sea salt
1 teaspoon caraway seeds, ground
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
75ml olive oil

Method

  1. Preheat the oven to 180ºC.
  2. To make the spice paste, combine the garlic, shallot, chilli and salt in a mortar and pound to a paste. Add the remaining spices and pound again to incorporate thoroughly. Stir in the oil.
  3. In a large mixing bowl, combine the turnips, carrots and parsnips. Add the spice paste and toss until the vegetables are evenly coated. Tip into a heavy-based roasting pan and roast for 15 minutes.
  4. Scatter in the pumpkin, shallots, chillies, sultanas and verjuice and toss them with the other vegetables until coated with the spicy oil. Return the pan to the oven and cook for a further 20 minutes. Check from time to time and turn the vegetables to ensure they cook evenly. Serve with your favourite roasts.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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