Celeriac in Olive Oil

Preparation info
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By Claudia Roden

Published 1986

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  • 2 large celeriacs
  • 3–4 tablespoons olive oil
  • Juice of 1 lemon


Peel the celeriacs and cut into 2-cm (¾-inch) cubes. Fry gently in olive oil until lightly coloured. Add a little water to cover, lemon juice to taste, and salt and pepper. Simmer until the vegetables are tender and the liquid is considerably reduced, about ½ hour.

Eat hot or cold.