Braised Celeriac In Olive Oil & Orange Juice
This seasonal Turkish braised celeriac in olive oil and lemon juice - portakallı zeytinyağlı kereviz - is easy to make and is packed with flavour. Enjoy this vegan dish as a main or side dish or add it to your meze table alongside other plates. It goes perfectly with fish. Olive oil dishes, like this celeriac in olive oil and orange juice, are best enjoyed at room temperature.
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Equipment
- 1 sharp knife
- 1 vegetable peeler
- 1 large saucepan
- 1 large bowl
- 1 slotted spoon
Servings 6 servings
Ingredients
- 1 large celeriac (stalks & leaves removed)
- 1 medium onion (peeled & finely chopped)
- 1 medium potato (peeled & cut into rough 2-3 centimetre cubes)
- 1 large carrot (peeled, sliced down the middle & cut into rough 1 centimetre chunks)
- 3 large oranges (juice of)
- 1 large lemon (juice of)
- 3 tablespoons olive oil (good quality)
- ½ teaspoon sugar
- 1 tablespoon fresh dill (roughly chopped)
Instructions
- First of all, pour cold water into your large bowl, add your fresh lemon juice and mix it together.
- Take your celeriac and remove the stalks and leaves. These can be used in other dishes.
- Peel the celeriac with your vegetable peeler and use your sharp knife to cut it up into rough 2-3 centimetre chunks, adding the chunks to the lemon water as you go.
- Now add your olive oil and onion to the pan and saute gently for a few minutes on a medium to low heat until they start to go translucent.
- Add your potato and carrot to the onions and oil and mix together.
- Now, with a slotted spoon, remove your celeriac chunks from the lemon water and add them to the pan.
- Stir everything together and leave them to gently heat through for 5 minutes.
- Now add your orange juice and stir that in.
- Turn the heat to high and add enough of the lemon water until the liquid just covers your celeriac and other vegetables.
- Give everything a stir, bring to the boil and then cover with a lid before returning the heat to low.
- Leave your celeriac to simmer and braise for 30 minutes.
- Now check that your vegetables are soft. Don't let them get too soft that they start to go mushy.
- When your vegetables have softened, remove from the heat and pour everything into a shallow serving bowl to cool to room temperature.
- Sprinkle your chopped dill over the top before serving.
Notes
- As with all of our recipes, nutrition facts are calculated by a 3rd party API. If you have specific dietary requirements, please do your own due diligence.
- This celeriac in olive oil and orange juice recipe will give you approximately 6 servings, depending on how you're using it.
- It will keep in the fridge for 3-4 days in an airtight container.
- Allow to cool to room temperature before serving.
- We love the orange flavours in this recipe. If you want a more subtle orange flavour, use 1 less orange and more of the lemon water.
Nutrition
Serving: 1Calories: 197kcalCarbohydrates: 32gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 120mgPotassium: 732mgFiber: 6gSugar: 13gVitamin A: 2222IUVitamin C: 76mgCalcium: 101mgIron: 1mg
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