Turkish Braised Vegetables

Preparation info

    • Difficulty


Appears in

Keep it Simple

By Alastair Little and Richard Whittington

Published 1993

  • About

The idea for this dish came from Claudia Roden's recipe for winter vegetables in olive oil. It works very well in the restaurant as it is equally good hot or cold. Turkish in origin, it manages to lift coarse root vegetables into a surprisingly light and refreshing dish.


  • 2 large carrots
  • 2 leeks
  • 2 turnips
  • 1 small celeriac
  • 1 large potato
  • 1 large onion
  • 4 lemons
  • large bunch of dill
  • 300 ml/½pt extra virgin olive oil
  • salt and pepper


    Mise en Place

    Wash and peel the vegetables. Keeping the vegetables separate, chop them into uniform cubes about 2.5cm/1in across • Squeeze the juice from the lemons and reserve • If serving immediately, chop the dill.