Baked vegetables, according to the Turkish tradition, including cinnamon: with this recipe from the cookbook “Nutmeg, Cinnamon and Cardamom” you can face autumn!
Do you feel the same? As temperatures drop, interest in salads and other “light” dishes suddenly wanes, and hot stews and all things boiled, grilled, and baked rise. Steaming baked vegetables with textures ranging from creamy to crunchy, bright with all the fall colors, and delightfully filling (thanks to the potatoes and chickpeas) is just the ticket! We found a wonderful recipe in the recently published “Nutmeg, Cinnamon and Cardamom” cookbook. It’s called “Turkish Winter Vegetables” and is based on the Turkish dish Türlü, which literally means “bundle” or “all kinds”. Allerlei is made up of aubergine, pumpkin, carrot and celery, among other things, and is deliciously seasoned: “coriander flower seeds, smoky Pul Biber and the sweet warmth of cinnamon and pimento,” as author Eleanor Ford describes it. the aroma of the vegetables and their good warming effect.
Baked vegetables and more: exciting recipes with spices
In her inspiring book, Eleanor Ford embarks on a “culinary journey through the ancient spice route,” and we remain enthralled as she recounts the human fascination with spices, their spread along ancient trade routes, their symbolism, and influence. world culinary culture. We’ll definitely be whipping up one or two clever recipes soon: pumpkin curry, for example, duck with vanilla, okra powder, grilled lemongrass, tandoori chicken or chai with rose hips, cardamom and ginger. But first we create a warming base for so many culinary adventures with a hearty roasted vegetable. Here is the recipe:
That’s how you get it in baked vegetables
Ingredients (as a plate for 4 servings)
- 1 eggplant
- 300 g pumpkin, without seeds
- 1 onion, peeled
- 2 potatoes, washed
- 3 carrots, washed
- 2 celery sticks
- 6 cloves of garlic, peeled
- 3 tablespoons of olive oil
- 2 tablespoons of coriander seeds
- 2 tablespoons of castor oil
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground pepper
- 250 ml tomato puree
- 175g cooked chickpeas, from a jar/can
- Parsley, mint and dill to serve
How to cook vegetables in the oven
Preheat the oven to 230°C top/bottom heat (fan: 210°C).
Cut the aubergine, pumpkin and onion into similar sized pieces and cut the potatoes into 2cm cubes. Cut the carrots, celery and garlic into thin slices. Put all the vegetables in a large bowl and toss with olive oil, spices, salt and pepper. Transfer to two large baking dishes – the pieces should be well spaced and in a single layer so they bake more than steam.
Bake for about 45 minutes. Halfway through the cooking time, gently turn and toss the vegetables and switch baking pans in the oven. When the vegetables are soft, crisp on the edges and slightly blackened, put them in one of the molds. Season the tomato puree and carefully mix the vegetables together with the chickpeas. Put it back in the oven for another 10 minutes.
Place everything on a serving plate and add more salt and pepper if needed; Sprinkle generously with fresh herbs.
What goes with that?
Eleanor Ford recommends roast lamb with cumin. With seasoned yogurt, baked vegetables also make a delicious vegetarian main course.