Ingredients |
Serves 4-6 people |
|
| 6 |
Carrots, medium size |
6 |
| 6 |
Parsnips, medium size |
6 |
| 6 |
Potatoes, medium size |
6 |
| 1 |
Fennel, medium large size |
1 |
| 1/2 cup |
Extra virgin olive oil |
125 ml |
| |
Spice Mix |
| 3-4 tbsp |
Sea salt |
15-20 ml |
| 1 cup |
Fennel seeds |
250 ml |
| 1/3 cup |
Coriander seeds |
85 ml |
| 1/4 cup |
White pepper |
60 ml |
| |
Method |
| |
| 1/ Preheat the oven to 400°. |
| 2/ Peel the carrots and parsnips and cut into pieces about 3" long and about 1/4" to 3/8' square. Place in a bowl and thoroughly coat the pieces with oil to prevent the parsnips from turning colour. |
| 3/ Scrub the potatoes and cut into wedges and add to the carrot and parsnips. Add additional oil to ensure the potatoes are coated with the oil. |
| 4/ Top and tail the fennel bulb and cut in half from top to bottom. Cut the two halves from top to bottom in wedges about 3/8" to 1/2" thick. Be careful to not cut too much off the bottom of the bulb or the wedges will fall apart when cut. Add the wedges to the other vegetables and toss with more oil until well coated. |
| 5/ In a sauté pan toast the fennel and coriander seeds and the white pepper corns until very fragrant. Set aside and allow to cool. |
| 6/ Combine the fennel, coriander,salt and pepper corns in a coffee grinder or food processor and grind until very fine. Store the unused spice mixture in an airtight container. |
| 7/ Liberally coat the the vegetables in the spice mixture and toss. Spread evenly on a large shallow baking sheet. |
| 8/ Roast in the oven for 30 to 45 minutes, tossing occasionally. Continue roasting until the vegetables are caramelized. |
