Celeriac in Olive Oil
The favourite winter dish in olive oil: celeriac, carrot and peas cooked in lemony water, served cool with dill.
- Time
- 45 minutes
- Serves
- 4
- Level
- Easy
- Cuisine
- Turkish
Directions
- Peel the celeriac and cut into large cubes; keep them in lemon water so they do not darken.
- Heat the olive oil in a pan and soften the onion.
- Add the carrot and potato and stir for 4-5 minutes.
- Add the celeriac and peas, then the sugar, salt and lemon juice.
- Pour in the hot water, cover, and cook over low heat for 25 minutes, until a fork goes into the celeriac easily.
- Take off the heat and let it cool in the pan.
- Scatter over the dill and serve at room temperature with lemon wedges.
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