Ingredients
- 3 tbsps olive oil
- 3 large onions peeled and sliced
- 4 plump garlic cloves peeled and crushed
- 500 ml vegetable stock
- 1 heaped tsp ground turmeric
- 1 heaped tsp ground ginger
- 3/4 tsp sea salt
- pinch saffron threads
- 300 g turnips peeled and cut into 3cm chunks
- 300 g baby potatoes scrubbed and halved
- 300 g celeriac peeled and cut into 3cm chunks
- 300 g parsnips peeled and cut into 3cm chunks
- 300 g soft prunes
- 3 tbsps clear honey
- 1 tsp ground cinnamon
- coriander leaves to garnish
- Couscous or crusty bread to serve
Servings:
Instructions
- Heat the olive oil in a large saucepan over a medium heat. Add the onions, cover the pan and cook for about 15 minutes until they are soft and translucent, stirring from time to time.
- Add the garlic, stock, turmeric, ginger, saffron and salt. Bring to the boil over a high heat then recover the pan reduce the heat to low and simmer gently for 30 minutes to allow the spices to release their flavour.
- Add the turnips to the pan and return to the boil, then recover, reduce heat to medium low and cook for 10 minutes.
- Add the potatoes, celeriac and parsnips and stir well. Check there is enough liquid in the pan to just cover the vegetables, adding a little more if needed. Return to the boil over a high heat, then cover and cook over a medium low heat for 20-25 minutes until all the vegetables are cooked through and soft.
- Meanwhile, place the prunes in a heatproof bowl and pour over boiling water to cover. Leave to soak for 5 minutes until softened, then drain.
- Once the root vegetables are cooked check the seasoning. Remove the pan from the heat and transfer 200 ml of the broth to a small saucepan. Place the pan over a medium heat and add the drained prunes, honey and cinnamon. Simmer, uncovered, for about 15 minutes, stirring occasionally. The sauce should have thickened and reduced by half.
- Serve the vegetables warm, topped with the prunes and sauce and garnished with coriander. Accompany with couscous or crusty bread.
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