Hearty, veg-based mains: Yotam Ottolenghi’s winter vegetable recipes

Spring may be around the corner, but there’s still time to enjoy winter veg in the form of celeriac steaks, barley stew and a Tunisian potato and butter bean stew

With spring officially three weeks away, ingredients that provide ballast are still very much the order of the day. Starchy root veg – potatoes, kohlrabi, celeriac – bring both sustenance and reassurance that, at this time of the year, it’s OK for our raw materials to be pasty-white, knobbly-kneed and slightly hairy – nothing that a lick of oil and a bit of heat won’t sort out.

So enjoy the delights of hibernation for a while longer yet. Stack the shelves with jars of creamy butter beans, briny capers, salty anchovies and nutty barley. Fill the fridge with soft herbs, rich cream and sweet little tomatoes.

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