Spiced root vegetables

Name: Spiced root vegetables
Ingredients: 400 g swede; 400 g carrots; 400 g celeriac (celery root); 400 g celeriac (celery root); 400 g parsnip; 2 tbsp olive oil; 1 tbsp paprika; 1 tsp each of ground cinnamon, ground coriander and ground cumin; 1 tsp each of ground cinnamon, ground coriander and ground cumin; 1 tsp each of ground cinnamon, ground coriander and ground cumin; 1 tsp lemon juice; salt and pepper; salt and pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Better

By Shaun Hill

Published 2004

About

Winter’s root vegetables need help if they are to be interesting. Most are starchy and need butter, oil or cream to be palatable. They do respond well to spices and curry powder, though.

Ingredients

400 g swede
400 g carrots
400 g

Side dish
Vegan
Gluten-free
Winter

Method

Peel the vegetables and cut them into 3cm dice. Keep them in separate piles.
Heat the olive oil in a wok and add the vegetables in the right order, depending on the time they take to cook - the hardest first and softest last, so it will be the swedes first, then after 5 minutes the carrots and celeriac, and then after another 5 minutes the parsnip cubes.