Stuffed Celeriac

Preparation info
  • Serves


    • Difficulty


Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

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.


  • 4 small celeriac, about 200–225g/7–8oz each
  • juice of 2 lemons
  • 150 ml


  1. 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.

  2. Reserve the lemon water. Very carefully scoop out the flesh of ea