Asian-style baked onions, potatoes & sweet potatoes
By Ruth Watson
Do something different with veg and try our Asian-style onions, sweet potatoes and potatoes
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Prep:25 mins
Cook:55 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 201
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fat 5g
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saturates 1g
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carbs 38g
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sugars 0g
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fibre 4g
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protein 4g
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salt 1.33g
Ingredients
- 1 tsp coriander seeds
- 1 tsp Sichuan pepper (or dry green or black peppercorns)
- 1 tsp kalonji black onion seed (aka nigella)
- 2 'flowers' star anise
- a large pinch sea salt
- 2 large Spanish onions, peeled
- 3 large, not-too-floury potatoes, such as Desirée, unpeeled
- 2 large sweet potatoes, peeled
- 1 tbsp groundnut oil or vegetable oil
- 2 tbsp tamari or light soy sauce (tamari is a thick soy sauce made with rice)
- 1 tbsp groundnut oil or vegetable oil
- fresh lime or lemon juice to serve (optional)
Method
Preheat the oven to 220C/Gas 7/fan oven 200C. Combine all the spices and salt in a small, electric spice or coffee grinder (or use a pestle and mortar), and pulverise them to a powder – ignore the bigger bits of coriander husk. Tip the ground spices into a very large mixing bowl.
Cut the onions into sixths, leaving a little root attached to hold the layers together. Cut the ordinary potatoes into six segments, lengthways. If the sweet potatoes are slender (they normally are) cut them into quarters, lengthways; if they’re bulky round the middle, cut them into sixths. Put all the vegetables into the mixing bowl, add the oil and toss thoroughly, using clean hands
Lightly oil the large tray which comes with your oven (or 1 or 2 baking trays), spread the vegetables out in a single layer and bake them for 25 minutes. Meanwhile, combine the glaze ingredients in a small jug with 4 tablespoons cold water. Remove the oven tray, brush the vegetables with the glaze and continue to bake for about 20-30 minutes, or until they’re slightly charred and tender. A little squeeze of lime or lemon juice adds vivacity, but the vegetables are very nice with or without it.
