Roast butter bean and celeriac

The cumin/pepper/ginger sauce used in this is originally from a "Marinated tofu" recipe from some or another commercial cookbook that populates our shelves. It has become a widely used marinade for beans, broad beans, tofu, cauliflower and lots more. Its just one of those sauces that "works".

You will need:

• 1 cup of cooked butter beans
• half a celeriac, peeled and cubed to approximately 2cm cubes
• 2 teaspoons of cumin powder
• 2 teaspoons of ground black pepper (this will make it fairly spicy)
  
• 2 cloves of garlic, crushed
• 1 cm of ginger root, grated
• a generous splash each of tamari, olive oil, mirin, and toasted sesame oil

To make:

• Mix everything together in a bowl
• Pour mixture into a lidded baking dish (take the lid off before pouring)
• Just cover with water
• Bake at inferno for 45 minutes

Served with a large bag of baby spinach leaves, lightly stir fried with chopped mushrooms, and a light sprinkly of (vegan) Worcestershire sauce.