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

Monday, January 26, 2015

Celery Root in Olive Oil with Orange Juice

(Zeytinyağlı Portakallı Kereviz)

Celery Root in Olive Oil with Orange Juice
2 medium-sized celery roots, peeled, cut in wedges
Enough water mixed with the juice of half a lemon to cover the celery root wedges
10 pearl onions, peeled
1 carrot, peeled, sliced
1 medium size potato, peeled, cut in cubes
1 tsp flour, all purpose
~50 ml (4 tbsp) extra virgin olive oil (half for cooking, half for after cooking)
Juice of one orange
3-4 slices of orange with rind, cut in half
1/2 cup water with lemon juice (taken from the lemon water used to soak the celery)

Soak the celery wedges in water with the lemon juice for about 5 minutes to prevent them from getting darker.

Meanwhile, saute the carrot, potato and pearl onions in a pot with the olive oil and flour. Add the celery wedges, orange juice, orange wedges, water and salt. Cover and cook at low heat until the vegetables are tender.

Let it cool down in the pot. Then, place on a serving platter. Drizzle with the remaining olive oil. Serve at room temperature or chilled.



At 1:48 PM, Anonymous Anonymous said...

Hello, this must be traditionally Turkish idea? Ive never had celery with oranges, I'll have to try, I would never add an orange to the celery :) sagol

At 8:11 PM, Blogger Binnur said...

Yes, it indeed is:) Turkish cuisine brings fruits (either fresh or dried) and nuts to the table in a very unique way. This dish is a good example:) Sen de sagol!


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