ROOT CELERY IN OLIVE OIL (Turkish, Vegan)

 




Ingredients ( 2 servings )


2 small root celery     1 medium onion     1 medium potato


1 medium carrot     2 tbsp olive oil     ¾ cup hot water


1 tbsp lemon juice     Salt


Optional: ¾ cup orange juice (no pulp) instead of water     Optional: Root celery leaves

 



Instructions


1.   Peel, wash and roughly chop the potato and carrot into 1 inch (2.5 cm) pieces. Set aside in a water-filled bowl.


2. Halve the onion and slice finely into semi-circles.


3. Peel and chop the root celery roughly into 1 inch (2.5 cm) pieces. If you will not start the cooking immediately rub with lemon juice to avoid oxidation.


4. Heat the oil in a pan and add the sliced onion. Sauté for about 5 minutes over medium heat until the onions are transparent.


5. Add the chopped potato and carrot. Sauté for a minute.


6. Add the chopped celery root, lemon juice and hot water (or orange juice). Stir and cover the pot.


7. Cook on medium-low heat for about 15 minutes. Add more hot water (or orange juice) if necessary. There should be some liquid left in the pot (not too much) when done. Check by inserting a fork in the carrots and celery. The vegetables should be fully cooked but firm.


8. Wash the root celery leaves in small bunches and add (if using). Do not chop the leaves. Turn off the heat. Cover the pot and let it stand undisturbed for the leaves to wilt.


9. Serve at room temperature. 

 

NOTES: This dish will taste better if kept in the fridge for 8-24 hours. Take it out about an hour before serving to bring it to room temperature.

 

 


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