Here's something I prepared earlier...
Middle-eastern roasted pumpkin, carrot and parsnip
900g pumpkin, unpeeled and sliced thinly
1 tablespoon olive oil
4 large carrots, halved, sliced thickly
2 large parsnips, chopped coarsely
1/3 cup firmly packed fresh flat leaf parsely leaves
1/4 cup roasted pine nuts
Spice paste
2 cloves garlic, quartered
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon ground cinnamon
1 teaspoon sea salt
1 tablespoon olive oil
20g butter
1/4 cup firmly packed brown sugar
1 1/2 cup apple juice
_____________
1. Preheat oven to moderately hot (200C)
2. Combine pumpkin and oil in baking dish. Roast for about 25 minutes.
3. Meanwhile, boil, steam or microwave carrot and parsnip separately until just tender.
4. Make spice paste
5. Place vegetables, parsely and nuts in large bowl with spice paste and toss to combine.
SPICE PASTE: Using mortar and pestle, crush garlic, cumin, corander, cinnamon and salt and oil until it is a thick paste. Melt butter in frying pan, cook paste, stirring, until fragrant. Add sugar and juice; bring to a boil. Cook, stirring, about 10 minutes or until spice paste thickens slightly.
Can also be served with 1/2 cup natural yoghurt and 2 tablespoons of corriander pesto.
Source: The Australian Women's Weekly Cook Book p323
________
I made this last night and it was a triumph. I put the meal in my cake tin for ease of transport, which was a success also because the tin keeps the veggies hot.
900g pumpkin, unpeeled and sliced thinly
1 tablespoon olive oil
4 large carrots, halved, sliced thickly
2 large parsnips, chopped coarsely
1/3 cup firmly packed fresh flat leaf parsely leaves
1/4 cup roasted pine nuts
Spice paste
2 cloves garlic, quartered
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon ground cinnamon
1 teaspoon sea salt
1 tablespoon olive oil
20g butter
1/4 cup firmly packed brown sugar
1 1/2 cup apple juice
_____________
1. Preheat oven to moderately hot (200C)
2. Combine pumpkin and oil in baking dish. Roast for about 25 minutes.
3. Meanwhile, boil, steam or microwave carrot and parsnip separately until just tender.
4. Make spice paste
5. Place vegetables, parsely and nuts in large bowl with spice paste and toss to combine.
SPICE PASTE: Using mortar and pestle, crush garlic, cumin, corander, cinnamon and salt and oil until it is a thick paste. Melt butter in frying pan, cook paste, stirring, until fragrant. Add sugar and juice; bring to a boil. Cook, stirring, about 10 minutes or until spice paste thickens slightly.
Can also be served with 1/2 cup natural yoghurt and 2 tablespoons of corriander pesto.
Source: The Australian Women's Weekly Cook Book p323
________
I made this last night and it was a triumph. I put the meal in my cake tin for ease of transport, which was a success also because the tin keeps the veggies hot.