Recipes

James St Recipes: Vegetables Don’t Have to Be Boring – Niall McKenna’s Spiced Potatoes and Celeriac With Roasted Seeds

James St Recipes: Vegetables Don’t Have to Be Boring – Niall McKenna’s Spiced Potatoes and Celeriac With Roasted Seeds
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THIS week’s recipes include two delicious seasonal vegetables: potatoes and celeriac.

Vegetables don’t have to be boring. In fact, it’s amazing what a little seasoning can do to enhance the flavor of the vegetables and turn them into a delicious restaurant-worthy side dish or vegetarian main meal.

These are two dishes we often make at home with leftover vegetables as we try to keep waste to a minimum, especially given the rising cost of groceries and fresh produce.

Once your cabinets are stocked with an array of different spices and seasonings, you can experiment with flavors and find exciting new ways to use the leftover veggies in your fridge or pantry.

:: For more information on free cooking demonstrations at Waterman Cookery School, visit www.waterman.house

SPICED POTATOES

(4 persons)

1 tbsp peanut oil

1 tbsp black mustard seeds

1 tbsp chili powder

4 tablespoons cumin seeds

10 curry leaves

2 tablespoons ground cumin

2 tbsp ground coriander

1 tablespoon ground turmeric

500 g potatoes, peeled, cut into 2 1/2 cm cubes

salt and pepper for seasoning

6 tablespoons chopped coriander leaves

4 tbsp lemon juice

METHOD

Place a large non-stick pan over medium heat and add all the chilli powder, cumin seeds and curry leaves, stir fry for two minutes until fragrant.

Add the ground herbs and potatoes to the oil and stir-fry vigorously over high heat for four to five minutes. Remove from heat and stir in chopped coriander.

Taste for taste and add the lemon juice just before serving.

GARLIC WITH ROASTED SEEDS

(Serves 6)

1 celeriac

1 tablespoon butter, plus extra for cooking

1 tsp smoked paprika

1 tsp ground cinnamon

1 tsp coriander seeds, crushed with a mortar

1 tbsp pumpkin seeds

1 tbsp sesame seeds

1 lemon, halved

Salt and pepper to taste

METHOD

Preheat the oven to 180C. Line a baking tray with greaseproof paper.

Peel the celeriac with a large sharp knife and lay the bottom flat on the plate, coarsely chop into bite-sized pieces.

Place the butter in a large skillet and cook over medium heat until it begins to sizzle and brown on all sides.

Watch the fire so the butter doesn’t burn. If the pan starts to smoke, add more butter.

Place the celeriac on the prepared baking sheet and sprinkle with the herbs and seeds, stirring to combine. Place the lemon on top and bake in the oven for 20 minutes.

Before serving, use tongs to squeeze out the lemon juice and season with salt and pepper and serve.

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