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Turkish style celeriac in olive oil

A traditional Turkish side dish.
  • 2 large celeriac (with stalks and leaves)
  • 1 large carrot (peeled and sliced)
  • 1 small onion
  • 1 lemon (juiced)
  • 1 tsp. salt
  • 1/4 tsp. black pepper
  • 1 tsp. sugar
  • 1/2 cup olive oil (extra virgin)
  • Fesh chpped dill to garnish

First, cut the stalks from your celeriac and sort them, saving the fresh, green stalks and some leaves. Next, peel the celeriac using a sturdy paring knife.

Cut each peeled celeriac in half, then slice the halves about ½ inch thick. Line the bottom of a large, covered saucepan with the sliced celeriac and drizzle the lemon juice over the top. This will keep them from turning dark while you work.

Peel the carrot and cut in slices about ¼ inch thick and arrange them on top of the celeriac. Peel the onion and cut it in quarters. Coarsely slice each quarter and separate the rings. Arrange the onion over the top.

Coarsely chop the green stalks and leaves you've set aside and add them to the pan. Add the salt, pepper, sugar and ¼ cup of the olive oil.

Add about 1/2 cup water. Turn the heat on high and bring the pan to a boil. Turn the heat to low, cover the pan and let the vegetables simmer until all are tender and the liquid is reduced.

If the liquid seems too much, remove the lid and turn up the heat to evaporate the extra liquid quickly. Let the vegetables cool down to room temperature in the pan.

Gently remove the vegetables from the pan and arrange them on your serving plate. Drizzle the remaining 1/4 cup olive oil over the top and sprinkle with fresh dill.