Before I get to this week’s recipe for Spiced Turmeric Broth with Roast Vegetables (a healthy and clean eating dish just in time after the past long weekend) I want to share some news. The image below was selected as the winner of the Food Blogger category in the 2017 Pink Lady Food Photographer of the Year. It came us such a fantastic surprise and I am thrilled.
This recipe for Spiced Turmeric Broth with Roast Vegetables comes from the book The New Vegetarian by Alice Hart. I do not own the book but saw a photo of the dish somewhere online and started searching if I could find a recipe. As luck would have it, it was posted as a guest recipe on Nigella’s website.
The dish is much like a vegetable curry, deliciously fragrant with a beautiful golden colour. I want to describe it as “comforting and nurturing” as those were the words that came to me when I had it for dinner.
The turmeric broth recipe lends itself to be a basic recipe to work from and to make your own version as you please. You could use any root veggies of your choice except beetroot as the root will turn the broth a pink and the golden colour of the fresh turmeric is just too pretty to let go. Pumpkin and butternut would work really well, adding a bit of sweetness to all the spicy notes. I could not find coriander with roots so just used the stalks and replaced the coconut cream with coconut milk for a slightly lighter version. For a vegetarian version of the broth, replace the coconut cream with a vegetable stock and add a few splashes of cream.
The recipe calls for the turmeric broth to be served with wild rice but again you can replace that with brown rice, basmati would be delicious, even quinoa or couscous will work great. If you can’t find fresh turmeric, replace it with just under a teaspoon of dried turmeric. Enjoy!
I am off to Denmark next week to attend the 4th FoodPhoto Festival. It is four days of workshops, conference, exhibition and showing your portfolio to art buyers, editors and directors. I am first spending a week in Copenhagen exploring, eating, drinking and getting inspired by one of my favourite cities and I would love for you to follow along on my Instagram and Facebook accounts.
- 6 small carrots, scrubbed
- 10 baby corn
- 2 parsnips, scrubbed and thickly sliced
- 1 small celeriac, peeled and roughly chopped
- sea salt & freshly ground black pepper
- 3 tbsp coconut oil
- 2 tsp grated fresh root ginger
- 2 tsp grated fresh turmeric
- small handful of fresh coriander with roots
- 2 shallots , finely sliced
- 1 clove garlic , finely chopped
- 1 sprig of fresh curry leaves or 10 dried leaves
- 3 green cardamom pods , lightly crushed
- 1 dried red chilli
- 400ml coconut milk
- 2 tsp lime juice
- 200 grams cooked wild rice
- micro herbs to serve (optional)
- Preheat the oven to 200 degrees C.
- Spread the vegetables out on a large roasting tray, season well and drizzle with 2 tbsp oil
- Roast for 20 minutes, toss and roast for a further 15 minutes or so, until soft and caramelised. Remove from the oven and set aside
- Finely chop the coriander roots and stalks and set the leaves aside
- Put the remaining tablespoon of oil in a medium saucepan
- Add the shallots with a pinch of salt and fry gently over a medium high heat for a few minutes, stirring now and then
- Increase the heat and cook until they are beginning to catch at the edges
- Add the ginger, turmeric, coriander roots and stalks, garlic, curry leaves, cardamom and dried chilli, and fry for another 3 minutes
- Stir in the coconut milk with extra 200ml of water, bring to the boil, then reduce the heat and simmer gently for 10 minutes
- Season with salt and pepper and add the lime juice
- Divide the roast vegetables between serving bowls with the cooked wild rice
- Ladle the broth over the top and finish with the coriander leaves and micro herbs