Carrots and Beetroot with North African spices

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

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

Africa
Side dish
Vegan
Gluten-free

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