Roast spring onions with fennel, cumin and paprika
Spring onions come in the colours of their mature relatives - white, red, purple and yellow - but spring onions offer the cook a freshness and juicy sweetness that dry, year-round onions lack.
Ingredients
2 bunches of medium-to-large, bulbous spring onions
1 tsp each of cumin seed and smoked sweet paprika
2 tsp of fennel seed
1/2 tsp each of black peppercorns and salt
extra virgin olive oil
roughly chopped, flat-leaf parsley
Method
For 6 people, you'll need 2 bunches of medium-to-large, bulbous spring onions.
Cut each stem off about 3cm above the bulb and trim off the hairy root. Peel off the first tough layer on each bulb. Cut each onion in half, top to bottom, and put them in a bowl.
In a mortar or spice grinder, place 1 tsp each of cumin seed and smoked sweet paprika, 2 tsp of fennel seed and a 1/2 tsp each of black peppercorns and salt. Grind until fine and add it to the onions with a couple of good splashes of extra virgin olive oil. Mix well so the spices coat the onions evenly.
Transfer to a wide oven dish and arrange the onions in one layer. Place in a pre-heated 190C oven for about 20 minutes till they are tender.
Place in a serving dish and sprinkle on some roughly chopped, flat-leaf parsley.
Serve at room temperature.
This recipes is featured in the book, Vegetarian which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
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