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 of lemon juice
50 ml extra virgin olive oil (half for cooking, half for after cooking)
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 into the water with lemon juice to prevent them from getting dark.

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

Add the mixed vegetable into the pot and cook for another 8-10 minutes at medium-low heat. Place them on a serving dish. Arrange the vegetables on each one equally using a spoon. Pour the rest of the olive oil, sprinkle some chopped parsley. Serve at room temperature or chilled.

* This is a vegetarian dish.



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