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Braised root vegetables with tomatoes, olives & basil pesto


  • Heat a little oil in a wok (or heavy-bottomed non-stick pan) and gently sauté the fennel and garlic until softish.
  • Add the carrots, parsnips and swedes with a little more oil if needed. Toss well and briefly cook to start the cooking process.
  • Then add the wine and cook down to reduce quite heavily.
  • Add the bay leaves with the lemon zest, tomatoes, a decent amount of seasonings and about ½ cup stock. Stir, turn down the heat a bit and rapidly simmer for about 15-20 mins until the vegies are tender and the sauce is thick and fragrant, adding a little more stock if needed.
  • Then add the olives and pesto. Mix well and taste for seasoning.
  • Serve in individual bowls with a sprinkling of parsley on top with good crusty bread on the side (or as an accompaniment with a simple meat dish).


  • olive oil
  • 2 small fennel bulbs, finely sliced
  • 2 garlic cloves, crushed
  • 2 small carrots, sliced & then halved
  • 2 small parsnips, sliced & then halved
  • 2 small swedes, sliced & then halved
  • a good slurp of dry white wine
  • 2-3 bay leaves
  • grated rind of 1 lemon
  • 6 ripe red tomatoes, cored, seeded & diced
  • sea salt & freshly ground pepper
  • 1 cup vegetable stock
  • 12 pitted black olives
  • 1 heaped tbsp bought or home made pesto
  • 1-2 tbsp chopped Italian (flat leaf) parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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