Asian-Style Baked Onions, Potatoes and Sweet Potatoes

 

Asian-Style Baked Onions, Potatoes and Sweet Potatoes

• Serves: 6

3 Points per serving

 

1 tsp coriander seeds

1 tsp Sichuan pepper (or dry green or black peppercorns)

1 tsp kalonji black onion seed

2"flowers" star anise

large pinch sea salt

2 large Spanish onions, peeled

600g large, not too floury potatoes e.g. Desiree, unpeeled

600g sweet potatoes, peeled

1 tbsp groundnut or vegetable oil

 

Glaze:

2 tbsp tamari or light soy sauce

1 tbsp groundnut or vegetable oil

fresh lime or lemon juice to serve

Preheat the oven to 220ºC Gas 7.  Combine all the spices and salt in a mortar & pestle and grind them to a powder.  Tip the groundspices into a very large bowl.

 

Cut the onions into 6ths, leaving a little root attached to hold the layers together.  Cut potatoes into six segments, lengthways.  If the sweet potatoes are slender cut into quarters, if more bulky cut into 6ths.  Put all the veg into the large bowl, add the oil and toss thoroughly, using clean hands.

 

Lightly oil 1 or 2 large baking trays, spread the veg out onto them in a single layer and bake for 25 mins.  Meanwhile combine glaze ingredients in a small jug with 4 tbsp cold water.  Remove the trays from the oven, brush the veg with the glaze and continue to bake for another 20-30 minutes, or until slightly charred and tender.