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Spiced root vegetable medley: Submitted by: admin | Date Added: 11 Jan 2011
Listed in: Main Courses

• 1 kg (21/4 lb) mixed root vegetables (such as potatoes, sweet
potatoes, parsnips and swede)
• 2 cloves garlic, finely chopped
• 1 teaspoon hot chilli powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 3 spoon light olive oil
• 3 spoon sunflower or pumpkin seeds (optional)
• Salt and freshly ground black pepper, to taste
• 1-2 spoon chopped fresh coriander

Cooking Instructions

Peel the vegetables, then cut them into 1 cm (1/2 in) cubes. Rinse the diced vegetables thoroughly, drain, then dry them well on a clean tea towel.

Place the vegetables in a large bowl. Add the garlic and ground spices and toss together to mix well, then add 2 ActiFry spoonfuls of the oil and toss together until the vegetables are coated all over.

Place the vegetables in the ActiFry pan. Drizzle the remaining oil over the vegetables. Cook for 20 minutes.

Add the sunflower or pumpkin seeds, if using, and cook for a further 5-10 minutes, or until the vegetables are tender. Season to taste with salt and pepper, then stir in the chopped coriander. Serve with grilled lean red meat, chicken or fish and cooked vegetables such as broccoli florets or green beans.

• Use sesame seeds in place of sunflower or pumpkin seeds.
• Use chopped fresh flat-leaf parsley instead of fresh coriander.

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Visitor Comments (2):

How long does it take to cook root vegetables? also do you remove the paddle? Left by: carmen (4 Nov 2012)

I made a version of this last week for company and everyone loved it. I just used carrot sticks, salt and pepper plus the 1 spoon of canola oil. It was delicious and there were no leftovers. Roasted veggies made simple! Left by: Grace (3 Nov 2011)


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