Zeytinyagli Kereviz
Celeriac (Celery Root) Cooked in Olive Oil
- 1 celeriac - celery root (about 1 lb)
- 2 medium potatoes
- 3 medium carrots
- 1 medium onion
- 1/3 cup olive oil
- 1 teaspoon sugar
- 1/2 teaspoon salt
- Juice of half lemon
- 2/3 cup water
Wash the celeriac well under running water. Use a small knife to
remove the roots of the celeriac and then use a vegetable peeler to
peel its skin. Cut it into 1/2 inch cubes.
Peel and cut the potatoes also into 1/2 inch cubes.
Peel and slice the carrots (1/4 inch thick).
FInely chop the onions.
Sautee the onions in olive oil at medium heat until they are translucent.
Add the celeriac cubes and carrot slices and continue sauteing for a few more minutes.
Add the potato cubes, sugar, salt, lemon juice and the water.
Bring to a boil and then reduce the heat and let it simmer for
15 minutes.
Serve at room temperature.
Last Update: January 20, 2009