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A bit of caramelisation can turn simple veg into something amazing.
Servings 4
Calories 2 kcal
Prep Time10 mins
Cook Time30 mins
Total Time40 mins

Ingredients
 

  • 1 medium swede, peeled and cut into 4-5cm chunks, not too thin
  • 6 medium carrots, peeled and cut half, not lengthways, nice chunks.
  • 2 tbsp olive oil
  • salt and freshly ground black pepper, freshly milled
  • 1 garlic head
  • 4 sprigs fresh thyme

Instructions
 

  • Pack the veg into a small saucepan (so you use less oil) and just cover with olive oil.
  • Season well with salt and pepper, add the garlic head, sliced in half and the fresh thyme.
  • Gently heat until the oil is just simmering, not boiling and cook for 12-15 minutes until the veg is nice and soft, but not squashy.
  • Leave to cool in the oil.
  • When ready to re-heat, drain off the veg, garlic and herbs.
  • Using some of the drained oil, heat in a large non-stick frying pan, then sauté the cooked softened veg nice and gently until nice and browned.
  • The veg will be sweet and utterly delicious.
  • Keep the oil for further cooking in the fridge.
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Nutrition Facts
Braised Swede & Carrots
Amount per Serving
Calories
2
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
1
g
6
%
Sodium
 
1
mg
0
%
Carbohydrates
 
1
g
0
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
1
g
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword carrot, swede
Course Vegetables
Cuisine Autumn, ITV This Morning, Winter
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