Winter is here and it is time to go all out veggie! In Scotland, it is an ideal time to make use of in season vegetables that are easily accessible and cheap. This recipe is about combining carrot, celeriac, and swede to serve with a main meal for dinner. In this case, it is to be served with a vegan mince dish with boil basmati rice and curried butter bean stew.

[Preparation time: 1 1/2 hour]                                                                                                                            [Cover: 50-60]

INGREDIENTS

  • 2 kg diced celeriac
  • 2 kg diced swede
  • 4 kg diced carrot
  • 6-7 litres boiling water
  • 4 tsp salt

PREPARATION

  • In a large pot add the diced vegetables then the boiling water. Use a large plastic measuring jug, or equivalent, to transfer the water into the pot. If you are using a domestic size kettle then repeat the boiling process until you obtain the required amount of water.
  • Turn the cooker on and bring to the boil. It you are using a kettle to fill the pot, do not wait until it boils 4 to 6 times before you turn the cook on but do so when you add the first litre or two – depending on how big it is.
  • Bring to the boil and turn down the heat and allow to simmer for 30 minutes. Please note that it might take less time depending on if you are using gas or electric cooker. Test the vegetable softness, allowing for a slight crunch. If you intend on serving senior citizens, who require softer vegetables for comfort in chewing, then cook accordingly.
  • After the vegetables have been cooked, use a strainer or colander to remove the water. Place the food in a serving tray and serve hot with a main dish.