This is a lovely recipe giving cheer in mid winter. I think of it as a Monday dish as it goes so well with slices of cold roast meat.

Any hard winter vegetable could be used – turnips work well in place of kohlrabi – and the herbs can be changed depending on the meat to be served.

1 medium sized swede
½-1 medium sized celeriac
1 kohlrabi
5 carrots
Juice of 2 lemons
125g olive oil
Pinch of sugar
Good pinch of sea salt
Black pepper
1 tsp turmeric (optional)
1 bay leaf
Small handful parsley, finely chopped
Small handful dill, finely chopped

Peel the vegetables and cut them into cubes and other bite size shapes (the carrots work well cut at an angle).

Put into a casserole with all the other ingredients and enough water to almost cover. Bring to the boil and then simmer or put into an oven on a medium heat (c. 170°C) for about an hour until the vegetables are soft but keep their shape.

Carefully remove the vegetables and boil up the remaining juice to make a syrup. Strain and pour over the vegetables. Taste to check seasoning and scatter over any spare chopped herbs.

Serve warm or even at room temperature.

Serve tepid or cold.