Main Course
Celeriac in Olive Oil with Orange
Celeriac, carrot and potato braised with orange juice: Istanbul's fresh winter olive-oil dish.
- Gluten-free
- Vegan
- Prep
- 10 min
- Cook
- 35 min
- Servings
- 4
Ingredients
How many servings?
- 1 celeriac
- 1 lemon
- 1 carrot
- 1 potato
- 1 onion
- 4 tbsp olive oil
- 1 orange
- 1 tsp sugar
- 1 tsp salt
- 1 cup (200 ml) water
- ½ bunches dill
Method
- Peel and cut the celeriac into large cubes and drop them into water with the lemon juice so they do not darken.
- Dice the carrot and potato, finely chop the onion and squeeze the orange.
- Heat the olive oil in a pot and cook the onion and carrot over medium heat for 4 minutes.
- Add the drained celeriac, potato, orange juice, sugar, salt and water; cover and cook on low heat for 25–30 minutes until the celeriac is tender.
- Serve cooled, with chopped dill.