A Tunisian way of cooking winter vegetables. It can be eaten hot or cold.
Recipe information
Yield
serves 6-8
Ingredients
1 celeriac
3 carrots
3 turnips
1 small sweet potato
1/2 pound Jerusalem artichokes
5 tablespoons vegetable or extra-virgin olive oil
1/2 teaspoon turmeric
2 teaspoons caraway seeds
Salt and pepper
A good pinch of ground chili pepper, or to taste
Juice of 1/2 lemon
Preparation
Step 1
Peel and dice all the vegetables and put them in a pan with the rest of the ingredients.
Step 2
Half-cover with water and cook on low heat with the lid on for 20 minutes, or until the vegetables are done, turning them over so that they are all in the water for some of the time. (They will also cook in the steam.)
Step 3
Remove the lid and reduce the liquid to a sauce.
