Spiced carrots and beetroot

1 large beetroot
3 carrots
4cm peeled fresh turmeric
1 lemon
1/2tsp cumin seeds
1/2tsp coriander seeds
50g butter
1tsp muscavado sugar
1tsp coriander paste
  • Put the oven on at 190C / Gas Mark5 / 375F
  • Scrub the beetroot and cut into cubes
  • Put into a baking tray and paint with olive oil
  • Cover with foil and bake in the oven for 45 minutes
  • Slice the carrots and steam until tender
  • Crush the coriander and cumin seeds
  • Melt the butter in a pan and grate in the turmeric and the zest from the lemon
  • Add the sugar, seeds, coriander paste and season
  • Gently simmer for a few minutes before adding the beetroot and carrots
  • Stir around for a few minutes before serving
Original Source: 

Izzy Silvester