Root Vegetable Vegan

Ingredients

• 800 g young carrots
• 600 g young parsley root
• 3 tbsp olive oil
• 0.5 tsp Coriander seeds
• 1 tsp Ras el-Hanout
• Sea salt
• 1 onion
• 100 ml Orange Juice
• 2 tbsp Apple cider vinegar
• 2 tbsp Maple syrup
• 1 tsp mustard powder
• Cayenne pepper

Instructions

1. 1.

   Clean carrots and parsley roots, leaving some green parts, and wash them. Set aside 150 g of carrots for the chutney. Spread the remaining vegetables on a parchment-lined baking sheet and drizzle with 2 tbsp oil. Roughly crush coriander and sprinkle over with Ras el-Hanout and sea salt. Roast in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 25 minutes until golden brown.

2. 2.

   Meanwhile, peel and finely dice the onion for the chutney. Peel the remaining carrots and dice them very small. Heat the remaining oil in a pot. Sauté carrots and onion together for 5 minutes over medium heat.

3. 3.

   Add orange juice, vinegar, and about 100 ml water. Mix maple syrup with mustard powder and stir into the pot. Simmer gently on low heat for about 15 minutes until slightly thickened. Season with salt and cayenne pepper. Plate the roasted root vegetables on bowls or a platter and spoon the chutney over them.