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Ghee-roasted spiced roots

Name: Ghee-roasted spiced roots
Total time: 1 h 25 min
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)

1 hour 25 minutes
serves 4
Easy

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

Published: October 11, 2017 at 12:03 pm

Try these ghee-roasted spiced roots, then check out our maple-roast parsnips, parsnip soup, parsnip chips and more parsnip recipes.

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.