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

Sunday, January 15, 2006

Celery Root in Olive Oil

(Zeytinyagli Kereviz)

Celery Root in 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, canned 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 vegetables. 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. Cover, 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 serving dish. 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.



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