We were delighted with this warming autumnal supper dish that served as a leftover lunch for the next day. Trickled with the spice sauce, the vegetables present a simple yet satisfying meal that tantalizes the senses with a Middle-eastern combination of flavours.
The following recipe has been adapted from Lakeland's "Tagines".
Ingredients for 6
- 900 g of peeled, de-seeded and cubed butternut squash
- 1 tbsp of olive oil
- 900 g of peeled, de-seeded and cubed butternut squash
- 1 tbsp of olive oil
- 4 large, washed and trimmed carrots, thickly sliced
- 2 large, washed and trimmed parsnips, thickly sliced
- 2 large, washed and trimmed parsnips, thickly sliced
- A small handful of mint leaves to garnish
- 40 g of roasted pine nuts (to roast, place pine nuts on a hot frying pan and toss for few minutes until they start to colour)
For the spice sauce
- 2 cloves of garlic
- 1 tsp of cumin seeds
- 1 tsp of coriander seeds
- 1/2 tsp of ground coriander
- 1 tsp of sea salt
- 1 tbsp of olive oil
- 20 g of butter
- 55 g of dark muscovado sugar
- 375 ml of apple juice
Preparing the dish
Preheat oven to 200 degrees Celsius. Coat the squash in the oil and roast in a large oven proof dish until tender (about 25 minutes).
Meanwhile, boil the carrots and parsnip separately until tender. Drain well and set aside.
To make the spice sauce use a small electric spice blender (or mortar and pestle) to blend garlic, cumin, coriander, cinnamon, salt and oil until the ingredients form a thick paste.
Melt the butter in a heavy saucepan and add the paste. Cook for 3 minutes stirring continuously. Then add the sugar and juice, bring to the boil and cook on a low to medium heat until the sauce starts to thicken.
Place the vegetables in a large bowl and trickle with the sauce - use as much or as little as you like. Toss gently to combine and sprinkle with pine nuts and mint leaves.
- 40 g of roasted pine nuts (to roast, place pine nuts on a hot frying pan and toss for few minutes until they start to colour)
For the spice sauce
- 2 cloves of garlic
- 1 tsp of cumin seeds
- 1 tsp of coriander seeds
- 1/2 tsp of ground coriander
- 1 tsp of sea salt
- 1 tbsp of olive oil
- 20 g of butter
- 55 g of dark muscovado sugar
- 375 ml of apple juice
Preparing the dish
Preheat oven to 200 degrees Celsius. Coat the squash in the oil and roast in a large oven proof dish until tender (about 25 minutes).
Meanwhile, boil the carrots and parsnip separately until tender. Drain well and set aside.
To make the spice sauce use a small electric spice blender (or mortar and pestle) to blend garlic, cumin, coriander, cinnamon, salt and oil until the ingredients form a thick paste.
Melt the butter in a heavy saucepan and add the paste. Cook for 3 minutes stirring continuously. Then add the sugar and juice, bring to the boil and cook on a low to medium heat until the sauce starts to thicken.
Place the vegetables in a large bowl and trickle with the sauce - use as much or as little as you like. Toss gently to combine and sprinkle with pine nuts and mint leaves.
Serve whilst still warm.
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