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Twice Cooked Winter Vegetables

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  • Serves: 4
  • Prep Time: 30 mins
  • Ready in: 50 mins approx.
  • Difficulty: Very Easy
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Twice Cooked Winter Vegetables

A delicious roast deserves a fantastic veg and these twice cook winter vegetables are just the ticket.


  • 1 small swede, peeled
  • 2 kholrabi, peeled
  • 4 medium carrots, peeled
  • 2 turnips, peeled
  • 2 heads fennel, tough outside leaves trimmed and cut in half lengthways
  • 1 leek, washed and trimmed (Any root veg will do really)
  • extra virgin olive oil, depends on the size of the pan you are using.
  • 1 head garlic
  • 2 sprigs fresh thyme
  • salt and freshly ground black pepper

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  • Pre-heat the oven to 180C, Gas 4.
  • Cu the swede, kohlrabi into nice 2cm wedges.
  • Cut the kholrabi in 8 wedges.
  • Cut each of the carrots in half lengthways and then into 4 pieces.
  • Cut the leek into thick 5cm lengths.
  • Pack all the veg into a oven proof saucepan (the more compact the veg is the less oil you will use)
  • Add the garlic, thyme add table salt and ground pepper.
  • Pour enough oil into cover the veg completely (don’t worry you can re-use the oil)
  • Heat through gently on the stove until the oil is hot and just bubbling, not boiling.
  • Cover and place the pan in the oven.
  • Cook for 45 minutes, then check if a knife slides through the cooked veg with ease, but not falling apart.
  • Remove the pan and leave the veg to cool slightly, then lift out with a slotted spoon, and chill until needed (its best if you can leave the veg to cool completely in the oil, and chill the veg will keep for 2 weeks in a fridge)

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