Carrot, celeriac, and radish are gently cooked in olive oil and served chilled in this olive-oil vegetable dish. This low-glycemic dish is a hearty option for people with diabetes at brunch.
Cut the carrot, celeriac and radish into similarly sized pieces.
Sauté the chopped onion in olive oil until soft and translucent, then add the vegetables.
Add the sugar, cover and cook over low heat for 30 minutes, until the vegetables are tender.
Remove from the heat and leave to cool to room temperature, then serve cold.
Put the celeriac in lemon water as soon as you cut it, or it will discolor quickly.
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