MIDDLE-EASTERN STEW

dinner

gluten-free

summer

Ingredients

Makes 2 serves

Time 1 hour

250 g (9 oz) baby carrots

3–4 Tbsp coconut oil

2 garlic cloves, unpeeled

1 tsp ras el hanout spice mix

350 g (12 oz) vitelotte purple potatoes, peeled and halved

1 bay leaf

5 black peppercorns

1 red onion, sliced

6 sprigs of fresh thyme

¹/₃ cup (75 ml) orange juice

sea salt and black pepper

GARNISH

1 handful of pistachio nuts, shelled and chopped

pinch of grated lemon zest

Method

Preheat the oven to 200°C (400°F).

Scrub the baby carrots and place them in an oven dish. Add 1 tablespoon of coconut oil and the garlic cloves.

Bake the carrots for 40 minutes, then sprinkle with the ras el hanout spice mix and cook for another 10 minutes.

While the carrots are baking, boil the potatoes with the bay leaf and peppercorns. Make sure that the potatoes are fully immersed and boil for 20 minutes over low heat. Turn off the heat and leave the potatoes to soak in the water for a few minutes.

Sauté the red onion in the remaining coconut oil and add half the thyme leaves at the end. Turn off the heat.

Take the carrots out of the oven and cut them into bite-sized pieces.

Peel the garlic cloves and mix together 1 clove, the remaining thyme and the orange juice to make a marinade. Sprinkle this over the carrot pieces and season with sea salt and black pepper. Let the carrots marinate while you make the purée.

Mash the potatoes with a hand blender or potato masher and add the second garlic clove. Season with sea salt and black pepper.

Serve the purée on the plates, add some marinated carrot and sprinkle the dish with chopped pistachio nuts, the red onion and thyme and the lemon zest.

TIP Purple potatoes not available? Choose parsnip or celeriac.