Ghee Root Veg V2

Ghee-roasted spiced roots

  • serves 4
  • Easy

Check out our vegetarian ghee-roasted spiced roots recipe. These roasted roots make for a great gluten free dinner party side. Ghee can be used in place of butter or oil in any recipe. It has a high smoke point, which means it can be used for roasting, frying or even deep-fat frying

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*This recipe is gluten-free according to industry standards

Ingredients

  • unsalted butter 500g
  • cumin seeds 1 tsp
  • coriander seeds 2 tsp
  • ground turmeric 1 tsp
  • ginger 2cm piece, finely grated
  • honey 1 tbsp
  • sea salt
  • parsnips 300g, halved or quartered lengthways
  • carrots 200g, small/medium halved lengthways
  • turnips or jerusalem artichokes 250g, halved or quartered
  • shallots 2, halved lengthways
  • coriander a small bunch, leaves roughly chopped
  • natural yogurt to serve (optional)

Method

  • Step 1

    Put the butter in a heavy-bottomed pan on a low heat. Heat for 10-15 minutes until the solids on the bottom of the pan start to become a deeper golden brown and the liquid becomes clearer and golden.

  • Step 2

    Remove from the heat and allow to cool a little. Pour through a fine metal sieve into a bowl, leaving the solids behind in the pan, then pour into a jar or airtight storage container.

  • Step 3

    Heat the oven to 200C/fan 180C/gas 6. Mix 100ml of ghee, the cumin, coriander, turmeric, ginger, honey and 1 tsp of salt.

  • Step 4

    Put the vegetables in a large roasting tray, pour over the spiced ghee and mix well. Cover tightly with foil and roast for 20 minutes.

  • Step 5

    Remove the foil and roast for another 25 minutes or until the veg are cooked and slightly caramelised.

  • Step 6

    Finish with chopped coriander and a blob of yogurt, if you like.

Nutritional Information

  • Kcals 370
  • Fat 26g
  • Saturates 14.9g
  • Carbs 26.6g
  • Sugars 17.5g
  • Fibre 7.6g
  • Protein 3.6g
  • Salt 1.3g
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