Gently spiced, lemon braised roots from The Modern Cook's Year: Over 250 Vibrant Vegetable Recipes to See You Through the Seasons (page 98) by Anna Jones

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Notes about this recipe

  • snackbaby on April 30, 2025

    lovely!

  • lilham on April 22, 2022

    I didn’t like this. I used giant couscous and skipped the chilli oil because I don’t have any pul biber chillies. The stew was too thick and bland. I could probably try with a lot more liquid and make a chill oil with Korean gochugaru. But I have other stew recipes with roots so I won’t be trying this again.

  • jenburkholder on July 08, 2020

    The stew was delicious, cozy, and very easy, perfect for winter. Don’t skimp on the oil, since that’s what gives it the lovely unctuous texture. We skipped the couscous and served over quinoa to make it gluten-free.

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