I’ve got anther seasoning blend for you already. It’s just that time of year. Over the last couple of weeks, I’ve been grabbing as much as possible from the herb garden before the first hard frost arrived. A freeze was predicted last night, so about an hour before sunset I went out to the garden and picked the last of the green tomatoes. I also covered the peas, greens, and a few herbs with some sheets. Sure enough, there was heavy frost on the ground this morning and the bird bath was covered with ice.
With a glut of freshly dried herbs and seeds, I decided to replenish one of my favorite spice blends for seasoning sweet potatoes and other winter root vegetables today. I’m honestly not sure where I came up with this particular blend, but I’m glad I did. You can use pre-ground coriander and fennel, but I highly recommend using the whole spices and toasting and grinding them yourself. Your taste buds will thank you. I heat a cast iron skillet over medium high heat and dry roast the coriander and fennel until the seeds begin to pop and smoke. I always keep the pan moving, and remove the seeds to a big plate at the first sign of smoking.
Sweet Potato & Root Vegetable Seasoning
2 parts ground coriander seed
2 parts salt
1 part ground fennel seed
1 part crushed dried basil
1/2 part ground cayenne pepper
Blend together and store in a jar. Toss your favorite root vegetables with a little olive oil and this seasoning blend, and then roast in a hot oven.