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Spicy Root Vegetables

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

  1. 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.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
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