Swede and carrots with bulgur and preserved lemon

Name: Swede and carrots with bulgur and preserved lemon
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: European
Ingredients: 120g bulgur wheat; Fine sea salt; Black pepper; 10g coriander leaves, finely chopped; 10g parsley leaves, finely chopped; 1 large orange, 4 wide strips of zest pared off with a vegetable peeler and cut into fine strips, then juiced to get 100ml; 2 tsp maple syrup; 1½ tsp baharat spice mix; 25g pine nuts, toasted; 85ml olive oil; 1 small swede, peeled and cut at an angle into 5cm pieces (350g); 6 carrots, peeled and cut at an angle into 5cm pieces (400g); 1 tsp apple (or regular) cider vinegar; 100ml coconut yoghurt; ½ small preserved lemon, seeds removed, skin and pulp thinly sliced into half-moons (8g), plus 1 tsp of the preserving liquid

5 steps

Prep:10minCook:40min

With its sweet and sour flavours and candied orange topping, this is inspired by a Persian khoresh, or braise. I’ve used coconut yoghurt, to make the dish vegan, but a Greek-style dairy yoghurt would work just as well.

Updated at: Sun, 21 Jan 2024 04:46:25 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories430.3 kcal (22%)

Total Fat26.2 g (37%)

Carbs47.1 g (18%)

Sugars14.7 g (16%)

Protein6.7 g (13%)

Sodium302 mg (15%)

Fiber9.2 g (33%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

120gbulgur wheat

fine sea salt

black pepper

10gcoriander leaves

finely chopped

10gparsley leaves

finely chopped

1orange

large, 4 wide strips of zest pared off with a vegetable peeler and cut into fine strips, then juiced to get 100ml

2 tspmaple syrup

1 ½ tspbaharat spice mix

25gpine nuts

toasted

85mlolive oil

350gswede

small, peeled and cut at an angle into 5cm pieces

400gcarrots

peeled and cut at an angle into 5cm pieces

1 tspapple cider vinegar

or regular

100mlcoconut yoghurt

8gpreserved lemon

small, seeds removed, skin and pulp thinly sliced into half-moons, plus 1 tsp of the preserving liquid

Instructions

Step 1

Rinse the bulgur well, then put it in a large bowl and stir in a quarter-teaspoon of salt and a good grind of pepper. Pour over 250ml boiling water, cover with a plate and leave to soak for 20 minutes, until the liquid is absorbed and the bulgur is soft. Transfer to a colander, to drain off any excess liquid, then leave to dry. Once dry, tip back into the bowl and stir in all but a tablespoon of the chopped herbs.

Step 2

Put the orange zest in a small pan with 300ml water, bring to a boil then cook on a medium-high heat for 10 minutes, until the zest softens. Strain into a small bowl and set the liquid aside. Put the softened zest back in the pan with two tablespoons of water, the maple syrup and a half-teaspoon of baharat, and cook for five minutes, until the water has evaporated and the zest is lightly candied. Take off the heat, stir in the pine nuts and set aside.

Step 3

Put the oil in a large saucepan on a high heat, add the swede and a quarter-teaspoon of salt and fry for 10 minutes, stirring often, until golden. Using a slotted spoon, lift out the swede into a bowl and put the carrots and a half-teaspoon of salt in the pan. Cook for eight minutes, stirring often, then return the swede to the pan, along with the remaining teaspoon of baharat. Cook for 20 seconds, just until the spices smell fragrant, then add the orange juice, 100ml water, the reserved strained orange-zest water and the vinegar. Cook for 10 minutes, until the vegetables are soft and coated in the sauce, then take off the heat.

Step 4

Put two tablespoons of the sauce into the pan with the orange zest and pine nuts, and stir to combine. Mix the yoghurt with the teaspoon of preserved lemon liquid and half the preserved lemon slices.

Step 5

Spread the bulgur over a serving platter and top with the carrots and swede. Dot the preserved lemon yoghurt on top, then spoon over the orange zest mixture. Sprinkle over the remaining tablespoon of chopped herbs and the rest of the sliced preserved lemon, then serve.

View on The Guardian

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