Ingredients
- 1 onion
- 1 clove garlic peeled & crushed
- 1 small turnip
- 1 parsnip
- 2 medium carrots
- 1 courgette
- 1 tsp mixed herbs thyme/marjoram/bayleaf for example
- 1 medium can chopped tomatoes
- 1 dessertspoon Demijohn Craft Vinegar
- a light drizzle of Scottish honey
- Summer Harvest Rapeseed Oil
Servings:
Instructions
- Prepare root vegetables by washing, peeling and cutting into bite-sized chunks.
- Heat a drizzle of oil in pan/wok over a medium high heat.
- Peel and cut onion into bite size chunks. Place in pan to sauté.
- Add garlic to pan, taking care not to burn.
- Add root vegetables to pan and toss for 5 minutes to roast the edges, adding a further drizzle of oil if necessary.
- Lastly wash and cut courgette into similarly sized chunks and add to pan.
- Sauté for 5 minutes then add remaining ingredients. Top up with a little hot water if mixture is too dry.
- Simmer gently until vegetables are tender – about 5 minutes depending on size of chunks.
- Serves 2-3 with crusty bread or baked potatoes.
Recipe Notes
Serves 2-3 with crusty bread or baked potatoes.