Turkish cuisine · Vegetable Dishes

Celeriac in Olive Oil

Celeriac braised with carrots, potatoes and peas in olive oil and lemon, served cold with plenty of dill.

Ingredients · for 4 servings

• 1 celeriac (about 700 g)
• 2 carrots
• 2 potatoes
• 150 g peas
• 1 onion
• 6 tbsp olive oil
• 1 tsp sugar
• 1 lemon
• 300 ml water
• 1/2 bunch dill
• Salt

Instructions

1. Peel the celeriac generously, cut into 3 cm cubes, and immediately place in cold water with the juice of half a lemon so it stays pale.
2. Cut the carrots and potatoes into similarly sized cubes, and slice the onion into fine half-rings.
3. Warm the olive oil in a wide pot and sauté the onion over low heat for 5 minutes until translucent, without letting it take on color.
4. Add the celeriac, carrots and potatoes, season with sugar and salt, pour in the water, and cook covered over gentle heat for 20 minutes.
5. Add the peas and let simmer for a further 8–10 minutes until everything is tender but the cubes still hold their shape; fold in the remaining lemon juice.
6. Let it cool completely in the pot, sprinkle with plenty of chopped dill, and serve cold as a meze.