Braised Swede & Carrots
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A bit of caramelisation can turn simple veg into something amazing.
1 medium swede peeled and cut into 4-5cm chunks, not too thin
6 medium carrots, peeled and cut half, not lengthways, nice chunks.
salt and freshly milled black pepper
1 head garlic
4 sprigs fresh thyme
Pack the veg into a small saucepan (so you use less oil) and just cover with olive oil.
Season well with salt and pepper, add the garlic head, sliced in half and the fresh thyme.
Gently heat until the oil is
simmering, not boiling and cook for 12-15 minutes until the veg are nice and soft, but not squashy.
Leave to cool in the oil.
When ready to re-heat, drain off the veg, garlic and herbs.
Using some of the drained oil, heat in a large non-stick frying pan, then sauté the cooked softened veg nice and gently until nice browned.
The veg will be sweet and utterly delicious.
Keep the oil for further cooking in the fridge.