Turkish-style Celeriac In Olive Oil (Zeytinyağlı Kereviz)


  • 1 kg. Celery root
  • 150 gr. Shallots (25 pcs.)
  • 100 gr. Carrots (3 small sizes)
  • 100 gr. Potatoes (1 medium size)
  • 200 gr. Olive oil (1 glass)
  • 2 cups of water
  • 1 large Lemon
  • Salt

* In a pot; 1 glass of olive oil, 15 pcs. Adding 3 shallots, shallots, onions and chopped in the shape of a finger, 10 – 15 minutes. Roast the vegetables and let them lightly die.

* Then add the celery, which is peeled and cut into equal pieces, to the onions and carrots, which we have roasted and left aside.

* To these; 2 glasses of water, 1 pc. Add ½ tablespoon of salt with lemon juice.

* Close the lid of the pan, leave the celery to cook on high heat and then on medium heat until soft.

* Remove the pot from the fire, after the celery cools down well, put it on the plate, serve.

* (If the celery is not softened even though it absorbs the water, continue to cook by adding a little more hot water.)

* Enjoy your meal.

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