Celeriac Cooked in Olive Oil
Celeriac dish is very fragrant with a hint of celery like freshness and star anise notes.
About this Recipe
This is a very fragrant dish with a hint of celery like freshness and star anise notes. To bring out its sweetness, I braise celeriac in olive oil and orange juice along with the other winter vegetables. Then top it off with roughly chopped dill and serve with crusty bread to mop up the juices.
SERVES 4
PREP TIME: 15 MINS
COOK TIME: 50 MINS
Braising vegetables slowly in olive oil, sugar, lemon juice and salt is a method which is common in the Aegean region in Turkey. This type of food is served at either room temperature or cold, and preferably the next day. Celeriac is one of the vegetables that is cooked and served this way.
In Turkey, celeriac is grown for its pulpous root, rather than its stalks, and there is only one word to describe the whole vegetable: Kereviz. When I moved to the UK, I realised that celery and celeriac are actually two separate vegetables. Not to get confused, I have found my own way of distinguishing these two veggies. Celery is the tall, green, attractive sister with long legs; celeriac is the bulbous, plump, hairy, and all-around unattractive brother. The problem is solved. But this is not to say that you should underestimate celeriac because of its looks. Quite the opposite. What it lacks in looks, it makes up for in flavour and health benefits.
I have to admit that I was not a big fan of celeriac until I have started cooking it in orange juice. A squeeze of lemon and orange juice compliments the distinct earthy taste of celeriac so well, and it gives this dish a lovely, light flavour. So if you are not a big fan of celeriac, please allow me to convert you with this recipe.
Ingredients
- 7 tbs olive oil (see notes)
- 1 onion, finely diced
- 2 cloves of garlic, crushed
- 1 celeriac, peeled and diced into 2 cm cubes (see notes)
- 1 medium-size carrot, thinly sliced
- 1 medium-size potato, peeled and diced into 2 cm cubes
- 250 ml (1 cup) orange juice
- 1/4 tsp salt
- 1/4 tsp sugar
- 1 star anise
- 450 ml (1 3/4 cup) water
- Fresh dill to garnish, roughly chopped
- Lemon wedges to serve
Step by Step Instructions
Step 1
Sauté the onion in 2,5 tbsp olive oil in a big saucepan on low heat until it is soft.
Step 2
Add crushed garlic to the onion and sauté it for 30 sec.
Step 3
Add carrots and sauté them for 3-4 minutes. Then add potatoes along with the celeriac and lightly stir and sauté them for a couple of minutes, without letting them change their colour. To do this, keep the heat at low temperature.
Step 4
Add salt, sugar, star anise, and orange juice. Give them all a good stir for a minute or so. Pour over 450 ml or just enough water to cover the vegetables. Close the lid and let it cook for 30 minutes on a low heat until all the vegetables are soft.
Step 5
Remove from the hob and leave it to cool for a couple of hours. Add the rest of the olive oil to the dish.Garnish it with roughly chopped dill and serve it at room temperature with a wedge of lemon by the side. Vegetables cooked in olive oil taste even better when you leave them in the fridge overnight.
Notes
Olive Oil: Olive oil should not be replaced with another oil. In Turkish cuisine, there is a group of olive oil dishes. As the name suggests, these dishes are cooked in only olive oil and they are served at room temperature.
Celeriac: Keep the chopped, raw celeriac cubes in a bowl of water with a squeeze of lemon juice or a splash of white wine vinegar added to stop them going brown.
Love This Recipe? Share It With Your Friends!
You May Also Like
Runner Beans in Olive Oil
Carrot Salad with Yoghurt
sağlıklı, besleyici,zeytinyağlı hıııııııımmmm nefis gözüküyor ellerinize,emeğinize sağlık
Evet, çok sağlıklı. Deneyin derim.