Roast cabbage, swede and carrot, and butternut squash: Yotam Ottolenghi's recipes for winter vegetables

Roast cabbage with chana dal and sauerkraut, a Persian-inspired swede and carrot stew with bulgur and preserved lemon, and lentils with roast butternut squash and feta yoghurt I absolutely adore winter veg, and won't hear a bad word said against them. Yes, they're often big and white and root and raw. In so being, though, they positively necessitate the addition of heat, time and fat. The transformation of something such as a swede or a cabbage, for example - or indeed any other root vegetable t...