A seasonal veggie treat in a rich carrot reduction
For the vegetables:
250g sweet potato
2 red onions
1 red pepper
100g shiitake mushrooms
100g runner beans or french beans
1 x 600g jar butter beans, drained and rinsed, (alternatively use 1½ 400g tins)
For the rest:
4 cloves of garlic, chopped
1 lemon, finely grated rind
Handful each of chopped basil and parsley
1 tsp coriander seeds, freshly ground
A good grinding of nutmeg
Salt, pepper and cayenne to taste
1 litre carrot juice, fresh or bottled
Thick yoghurt and chopped herbs to serve
Preheat the oven to 180C. Cut up all the vegetables into chunky bite-size pieces. Place in a deep roasting or casserole dish. Sprinkle over the rest of the ingredients and pour in the juice. Stir. Cover with foil and bake in the oven for 45 mins.
Remove the foil and stir again. Return to the oven and bake uncovered for another 15–20 mins to let the juices thicken.
Serve from the dish into warmed bowls. Garnish with a dollop of yoghurt and some more chopped herbs, if desired.
Recipe: Celia Brooks