I’ve been championing the “two veg” side of the meat-and-two-veg equation for as long as I’ve been writing recipes. Carrots and leeks, Turkish styleFacebook Twitter Pinterest Yotam Ottolenghi’s carrots and leeks, Turkish style: add goat’s cheese and serve with bread, and it’s a meal in itself. Prop styling: Jennifer KayCooking the vegetables in stock, much as you would a risotto, gives them a real depth of flavour and great tenderness. Repeat until all the liquid has been added to the pan and the vegetables are tender: this stage should take about 15 minutes in total. Yotam Ottolenghi’s recipes for stuffed vegetables Read moreUsing a slotted spoon, transfer the cooked vegetables to a medium bowl and leave the remaining stock on medium-high heat for about 10 minutes, until it’s reduced down to about 70ml.

Source: The Guardian November 04, 2017 09:00 UTC