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Stuffed Celeriac
Preparation info
- Serves
Four
- Difficulty
Medium
Appears in
Published 2016
Celeriac is the root of the celery plant, grown specifically to develop the root rather than the crisp stalks or pungent leaves. In this dish, loved by Turkish and Balkan Jews, it is stuffed with garlic and parsley and cooked with lots of olive oil and lemon juice. Enjoy it for a main course with rice or bread and yogurt, if desired.
Ingredients
4 - juice of
2 150 ml
Method
- Peel the celeriac carefully with a sharp knife and quickly immerse them in a bowl of water and the lemon juice until ready to use. This will prevent them from browning.
- Reserve the lemon water. Very carefully scoop out the flesh of ea
