Recipe

Spice-roasted pumpkin, carrot and parsnip

Jul 31, 1975 2:00pm
  • 15 mins preparation
  • 1 hr cooking
  • Serves 8
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Ingredients

Spice-roasted pumpkin, carrot and parsnip
  • 900 gram piece pumpkin, unpeeled, sliced thinly
  • 1 tablespoon olive oil
  • 4 large carrots (720g), halved, sliced thickly
  • 2 large parsnips (700g), chopped coarsely
  • 1/3 cup firmly packed fresh flat-leaf parsley leaves
  • 1/4 cup (40g) toasted pine nuts
Spice paste
  • 2 clove garlic, quartered
  • 1 teaspoon each cumin and coriander seeds
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon sea salt flakes
  • 1 tablespoon olive oil
  • 20 gram butter
  • 1/4 cup (55g) brown sugar
  • 1 1/2 cup (375ml) apple juice

Method

Spice-roasted pumpkin, carrot and parsnip
  • 1
    Preheat oven to 200°C (180°C fan-forced).
  • 2
    Place pumpkin and oil in a large baking dish; toss pumpkin to coat in oil. Roast, uncovered, about 25 minutes or until just tender.
  • 3
    Meanwhile, boil, steam or microwave carrot and parsnip, separately, until just tender; drain.
  • 4
    To make spice paste; using a mortar and pestle or a small electric spice blender, crush garlic, seeds, cinnamon, salt and oil until mixture forms a thick paste. Melt butter in a large frying pan; cook paste, stirring, about 3 minutes or until fragrant. Add sugar and juice; bring to the boil. Cook, stirring, about 10 minutes or until spice mixture thickens slightly.
  • 5
    Place vegetables, parsley and nuts in a large bowl with spice mixture; toss gently to combine.

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