Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Sunday, January 15, 2006

Celery Root with Olive Oil

(Zeytinyagli Kereviz)

Celery Root with Olive Oil
3 small celery roots, or 1 large celery root
1 1/2 cups water
1/2 lemon juice
50 ml extra virgin olive oil
Juice from half an orange
1 tsp sugar
1 tsp salt

1 cup carrot, sweet peas and potato mix in a can or frozen

1 tbsp fresh dill, chopped

Pour the water and lemon juice in a large bowl. Peel the celery roots. Slice them about 1.5 inches thick (see picture). Hollow out one side with a knife which will be filled with the vegatables. Wash them with water and soak in the lemon juice mixture to prevent them from getting dark.

Place the celery roots in a large pot with the hollow sides facing up. Add the lemon mixture, olive oil, salt, sugar and orange juice on top. Put the lid on and when the water gets hot, cook for about 15 minutes on medium heat.

Add the vegetable mixture in the pot and cook for another 8-10 minutes on medium-low heat. Place them on a service plate. Put the vegetables on each one equally using a spoon. Sprinkle dill on top and serve when it is cold.

* This is a vegetarian dish.


At 8:17 PM, Anonymous Anonymous said...

Why recommend carrots and peas in a can or frozen? Maybe as an alternative, but it's so easy to put the carrots in the oil at the beginning. Some chopped onion is good too, and a small amount of flour added before the water gives a better texture.


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