Winter ratatouille

Wendy Barrie: Food writer

Ingredients: serves 2


Method:

  1. Heat oil in wok over a medium heat.
  2. Peel and chop onion into bite size chunks. Place in pan and fry gently.
  3. Meanwhile, peel and chop garlic. Add to pan. Stir over a medium heat to cook the vegetables but do not burn.
  4. Next wash and peel turnip, carrot and parsnip. Chop into bite sized chunks and add to pan. Stir.
  5. Lastly wash and cut courgette into similar chunks. Add to pan.
  6. Sauté for 5 minutes then add remaining ingredients. Add a little hot water if mixture is too dry.
  7. Simmer gently until vegetables are tender - about 5 minutes depending on size of chunks.

To serve:

Serve with crusty bread or baked potatoes.

Recipe tips:

Keeping your fresh vegetables in the fridge will help keep them fresher for longer. However, potatoes are best kept in a cool dark place.