Sweet Potato and Turnip Tian with Panch Phoran
Since turnips are bitter enough, it’s interesting to cook it with a sweeter vegetable like sweet potatoes. If you already have Panch Phoran ready to use, just add it instead of the fennel, nigella, cumin, mustard and fenugreek in this recipe.
Ingredients
- 2 large sweet potatoes
- 1 large turnip
- 2 large red onion
- 1 tsp turmeric, ground
- 1 tsp fennel
- ½ tsp nigella
- 1 tsp cumin
- 2 tsp mustard seed
- 1 tsp fenugreek
- 6 Tbsp coconut oil or ghee
- Salt and pepper to taste
- 1 tsp Garam Masala, ground, for garnish
- 1 lemon
Method
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1
Preheat oven to 325°F. Chop vegetables into (more or less) equal pieces. Place chopped vegetables, ground turmeric, whole spices and ½ the fat in a bowl. Salt and pepper. Mix well.
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2
Spread vegetables evenly and attractively on a roasting dish. Pour remaining oil onto the vegetables.
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3
Place the roasting dish in the center rack of the oven. Roast until cooked to your liking, between 1¼-1½ hours.
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4
Garnish with ground Garam Masala and lemon quarters.
A variation of the Squash, Fennel and Celery Root Tian from The Spice Trekkers Cook at Home
