I started by boiling the beetroot
in a large pot of water for around an hour, just until the beetroot was fork - tender and the skin had already started falling off by itself.
In a large pot of water add salt, pepper, green herbs of your choice (oregano, thyme, basil, savory, rosemary), and a couple of lemon quarters.
Instead of canned chickpeas, I soaked some dried black chickpeas (from an indian grocery store) for about 15 hours, then cooked them up the night before I made the dish (by
boiling in a large pot of water for 1 + hour.
Bring celeriac and parsnips to a boil
in a large pot of water.
To sterilise glass jars at home, I simply place
them in a large pot of water and boil them for around 10 minutes or so.
They immerse
it in a large pot of water, boil it, salt it and strain it.
Place the potatoes
in a large pot of water.
In a large pot of water, boil the potatoes, once ready, drain in a colander and set aside while they cool down.
Place potatoes with their skins on
in a large pot of water.