Do something different with veg and try our Asian-style onions, sweet potatoes and potatoes
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)
Method
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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.
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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
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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.