Ghee-roasted spiced roots
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 500g unsalted butter
- 1 tsp cumin seeds
- 2 tsp coriander seeds
- 1 tsp ground turmeric
- 2cm piece gingerfinely grated
- 1 tbsp honey
- sea salt
- 300g parsnipshalved or quartered lengthways
- 200g carrotssmall/medium halved lengthways
- 250g turnips or jerusalem artichokeshalved or quartered
- 2 shallotshalved lengthways
- a small bunch corianderleaves roughly chopped
- natural yogurtto serve (optional)
Nutrition: per serving
- kcal370
- fat26g
- saturates14.9g
- carbs26.6g
- sugars17.5g
- fibre7.6g
- protein3.6g
- salt1.3g
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.
