Swede, Celeriac and Carrots Braised in Olive Oil

Name: Swede, Celeriac and Carrots Braised in Olive Oil
Yield: Serves 4–6 as a side
Ingredients: juice of 2 lemons, or to taste; 125 ml good olive oil; 2 large carrots (about 250 g); ½ large swede (about 500 g); ½ large celeriac (about 500 g); leaves and tender stems from a bunch of parsley (about 30 g), chopped; 4 peppercorns; 1½ tsp salt, or to taste; 1 fresh bay leaf; leaves and tender stems from a bunch of dill (about 30 g), chopped; 2 tsp sugar, or to taste

Preparation info

Serves
4–6
as a side

Difficulty
Medium

Appears in

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