Recipes

Prepare the vegetables.
Thinly slice the leek, halve the potatoes & thinly slice.
Quarter the swede & thinly slice.
Slice the carrots on the diagonal, about 5mm thick.
Heat a large frying pan with a good fitting lid over a medium-low heat. 
Add the sliced leek & 1 cup of the stock. 
Cook for about 2 minutes.
Remove lid & add the sliced potato, cover & cook for a further 2-3 minutes.
Remove lid & add the swede & carrot with the remaining stock. Season well with salt & freshly ground black pepper.
Cook until the vegetables are on the point of collapse (any further & you will end up with a dish that you should mash), about 10-15 minutes, but this will depend on how thin your slices are.
Scatter in the chopped parsley & squeeze over some lemon juice. (You should have a good amount of syrupy stock surrounding the vegetables to give the dish its own sauce.)

Note: Use an electric wok with fitted lid to make this dish & it works a treat, if you have one.
Try not to increase the quantity in one cook - this quantity cooks evenly.