Turkish Braised Vegetables from Keep it Simple by Alastair Little
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 ...
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Peeler
Ingredients
- 2 leeks
- 2 large carrots
- salt
- pepper
- large bunch of dill
- 300 ml/½pt extra virgin olive oil
- 4 lemons
- 1 large potato
- 1 large onion
- 1 small celeriac
- 2 turnips
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