Asian-style baked onions, potatoes & sweet potatoes

Asian-style baked onions, potatoes & sweet potatoes

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(6 ratings)

Prep: 15 mins - 25 mins Cook: 55 mins

Easy

Serves 6
Do something different with veg and try our Asian-style onions, sweet potatoes and potatoes

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal201
  • fat5g
  • saturates1g
  • carbs38g
  • sugars0g
  • fibre4g
  • protein4g
  • salt1.33g
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Ingredients

  • 1 tsp coriander seeds
  • 1 tsp Sichuan pepper (or dry green or black peppercorns)
    Peppers

    Pepper

    pepp-ah

    Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…

  • 1 tsp kalonji black onion seed (aka nigella)
  • 2 'flowers' star anise
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • a large pinch sea salt
  • 2 large Spanish onions, peeled
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 large, not-too-floury potatoes, such as Desirée, unpeeled
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 large sweet potatoes, peeled
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 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)
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tbsp groundnut oil or vegetable oil
  • fresh lime or lemon juice to serve (optional)
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

Method

  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.

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Comments (3)

ajctracey's picture
5

Delicious - this has become a firm favourite in our house. I sometimes use parsnips if I can't get sweet potatoes; works nicely too.

martinaloeb's picture
5

I made this with Peking Duck and it was delicious. The pepper makes it quite hot but it was an interesting taste

law2212's picture
5

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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