ceI became very fond of celery roots when I learned that the amount of calories that is spent while eating celery roots is higher that what they have inside. It would be nice if all the vegetables and fruits were like that, weight watching would be so much easier.
This recipe has a little twist about the shape the celery roots are cut. They are made to look like artichokes. Artichokes are one of the few vegetables that are so expensive that they are sold by quantities not kilograms, in Turkey. So if you have guests coming over and you do not want to spend too much, you can choose to prepare these healthy celery roots that look like artichokes.
If you do not want to bother about the shape, you can go ahead and cut the celery roots the shape you want and still use the recipe. It will taste just as good.
As celery roots get dark very quickly, prepare a bowl of water with lemon juice. As soon as you cut off the stem and peel a celery root, drop it in this water. Then cut each one horizontally in the middle. Make a small flat cut in the bottom, so it does not wiggle on the pot or plate. Then dig a whole in the center, where you will fill up the other vegetables after cooking. You can use a knife, a sharp sided spoon or a peeler for this.
The recipe requires shallots, if available. If not spring onions or normal onions will also do. Just chopping them will be enough.
As always recommended in similar olive oil dishes, allow the pot to cool down at room temperature, and then transfer to a serving dish. Serve at room temperature or chilled. Garnish with chopped dill.
Enjoy.
Celeriac with Olive Oil
Ingredients
- 5 medium celery roots similar sizes
- 100 grams peas
- 20 shalltos peeled
- 1 carrot
- 1 potato
- ½ bunch dill chopped
- 1 lemon
- 4 tablespoons olive oil
- 100 millilitres water
- 1 teaspoon sugar
- 1 teaspoon salt
Instructions
- Cut a lemon in half. Squeeze the juice of it in to a bowl of water.
- Peel the celery roots, cut horizontaly into half. Then make shallow holes in the middle of each piece. Give the shape of an artichoke, as seen in the picture.
- As soon as a piece is ready rub it with the remaining half lemon and immediately put in the bowl of water with lemon so it does not darken. Repeat until all the cereal roots are ready.
- Peel the shallots. If shallots are not available, you can also use a normal onion. Just chop it.
- Peel the carrot and the potato and cut to small similar sized cubes.
- Heat a pot; add the olive oil and the shallot/onions. Sauté for a short while.
- Add the carrots and the potatoes. Mix.
- If you are using fresh or frozen peas also add now.
- Put the celery roots on top of the carrots and potato with hole facing down.
- Add half of a glass of the water with lemon.
- Cook until celery roots are done.
- For serving, first take out the celery roots place them on a serving dish with holes facing up this time. Fill the holes with potato, carrot and shallots.
- If you are using already cooked canned peas, add at this stage evenly to each celery root hole.
- Drizzle the remaining broth on top.
- Garnish with chopped dill.
- Serve at room temperature or chilled.