Asian-style baked onions, potatoes & sweet potatoes

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Ruth Watson

3 ratings

Recipe by Ruth Watson

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1. Preheat the oven to 220C/Gas 7/fan oven 200C. Combine all the spices and salt in a small, electric spice or coffee grinder (or use a pestle and mortar), and pulverise them to a powder - ignore the bigger bits of coriander husk. Tip the ground spices into a very large mixing bowl.
2. Cut the onions into sixths, leaving a little root attached to hold the layers together. Cut the ordinary potatoes into six segments, lengthways. If the sweet potatoes are slender (they normally are) cut them into quarters, lengthways; if they're bulky round the middle, cut them into sixths. Put all the vegetables into the mixing bowl, add the oil and toss thoroughly, using clean hands
3. Lightly oil the large tray which comes with your oven (or 1 or 2 baking trays), spread the vegetables out in a single layer and bake them for 25 minutes. Meanwhile, combine the glaze ingredients in a small jug with 4 tablespoons cold water. Remove the oven tray, brush the vegetables with the glaze and continue to bake for about 20-30 minutes, or until they're slightly charred and tender. A little squeeze of lime or lemon juice adds vivacity, but the vegetables are very nice with or without it.

Per serving

201 kcalories, protein 4g, carbohydrate 38g, fat 5 g, saturated fat 1g, fibre 4g, salt 1.33 g

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  02 November 2007

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• Lesley Ann

  11 July 2008

  Lesley Ann rated and commented on this recipe

  

  I made this with crispy chicken bites and my family loved it. It's a brilliant recipe, but I left out the coriander.

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Ingredients

• 1 tsp coriander seeds
• 1 tsp Sichuan pepper (or dry green or black peppercorns)
• 1 tsp kalonji black onion seed (aka nigella)
• 2 'flowers' star anise
• a large pinch sea salt
• 2 large Spanish onions , peeled
• 3 large, not-too-floury potatoes , such as Desirée, unpeeled
• 2 large sweet potatoes , peeled
• 1 tbsp groundnut oil or vegetable oil

FOR THE GLAZE

• 2 tbsp tamari or light soy sauce (tamari is a thick soy sauce made with rice)
• 1 tbsp groundnut oil or vegetable oil
• fresh lime or lemon juice to serve (optional)

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 15 25 mins

Cook 55 mins

Vegetarian, Low-fat

Ingredients

• 1 tsp coriander seeds
• 1 tsp Sichuan pepper (or dry green or black peppercorns)
• 1 tsp kalonji black onion seed (aka nigella)
• 2 'flowers' star anise
• a large pinch sea salt
• 2 large Spanish onions , peeled
• 3 large, not-too-floury potatoes , such as Desirée, unpeeled
• 2 large sweet potatoes , peeled
• 1 tbsp groundnut oil or vegetable oil

FOR THE GLAZE

• 2 tbsp tamari or light soy sauce (tamari is a thick soy sauce made with rice)
• 1 tbsp groundnut oil or vegetable oil
• fresh lime or lemon juice to serve (optional)

Per serving

201 kcalories, protein 4g, carbohydrate 38g, fat 5 g, saturated fat 1g, fibre 4g, salt 1.33 g

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