Celeriac with Olive Oil
Looks like artichokes. A nice twist to serve celery roots like this.
Servings 10 servings
Calories 220kcal
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.