Winter Vegetables In Olive Oil

WINTER VEGETABLES IN OLIVE OIL

Serves 6

This Turkish dish transforms winter root vegetables and is a useful winter appetiser. It is also very pretty.

• 1 sweet potato

• 1 celeriac

• 8 oz (225 g) Jerusalem artichokes

• 3 large carrots

• 1 tbs lemon juice

• 4 tbs olive oil

• 2 tsp sugar

• salt, pepper

• small bunch dill, finely chopped to garnish

1. Peel all the vegetables, cut into even-sized chunks and place together in a large pan.

2. Add the lemon, oil and seasoning and half cover with water.

3. Cover and cook gently for 20 minutes or until the vegetables are cooked but still crisp.

4. Drain, reserving a little of the liquor to be poured over the vegetables as a sauce.

5. Allow to cool, sprinkle with the dill and serve.

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