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Recipe of the Week

Swede, celeriac and carrots braised in olive oil

Tue, 18/02/2020 07:22

This is a Turkish method, common along the Aegean coast, that’s used for cooking lots of different vegetables. The idea is to braise them slowly with lemon juice, olive oil, salt and a little sugar to concentrate and accentuate their natural flavours. It is definitely best served at room temperature, and preferably the next day. This recipe comes f

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