Name: Carrots and Beetroot with North African spices
Cuisine: Africa
Ingredients: 1 teaspoon finely chopped coriander root (well washed), if available; 12 very small beetroot; 50 g (2 oz) unsalted butter; A pinch of saffron strands, soaked in 2 tablespoons hot water for 10 minutes; Salt and freshly ground black pepper; 6 carrots, cut into slices 1cm (½in) thick; 4 tablespoons olive oil; 1 tablespoon chopped fresh mint; ¼ teaspoon ground coriander; ¼ teaspoon cumin seeds; ¼ teaspoon ground cinnamon; 1 teaspoon lemon zest; 1 teaspoon light muscovado sugar

Preparation info

Difficulty
Medium

Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

About

Ingredients

12 very small beetroot
4 tablespoons olive oil
6 carrots, cut into slices 1cm (½in

Method

A typical feast of flavours from North Africa. Coriander roots are often cut off and thrown away – what a pity, as they are very fragrant and make a valuable addition to sauces and soups.

Preheat the oven to 190°C/375°F/gas mark 5. Wash and trim the beetroot, leaving 2.5cm (1in