Swede, Celeriac and Carrots Braised in Olive Oil

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Preparation info

  • Serves

    4–6

    as a side
    • Difficulty

      Medium

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About

This is a Turkish method, common along the Aegean coast, that’s used for cooking lots of different vegetables. The idea is to braise them slowly with lemon juice, olive oil, salt and a little sugar to concentrate and accentuate their natural flavours. It is definitely best served at room temperature, and preferably the next day. This recipe comes from Riverford Cook Anna, who likes it served as part of a mezz

Ingredients

Method