Braised Celery Root

Name: Braised Celery Root (Apyo)
Yield: Serves 4 to 6
Cuisine: Sephardic
Ingredients: 3 carrots, peeled and diced; juice of 1 lemon, plus lemon juice to taste (optional); 4 cups hot water or vegetable stock, heated; salt and freshly ground black pepper; 1 large or 2 medium celery roots, about 2 pounds total; ½ cup chopped fresh dill; 4 cups cold water; ⅓ cup olive oil; 1 tablespoon sugar; 2 onions, chopped

Apyo

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Sephardic Flavors

By Joyce Goldstein

Published 2000

About

In Turkey, celery root is a favorite vegetable among the Sephardim and may appear on the table for the first night of Passover. It is often combined with other vegetables in a light and lemony stew. Apyo is usually served at room temperature. Artichokes may be prepared the same way.

Ingredients

4 cups cold water
juice of 1 lemon, plus lemon juice to taste (optional)
1 large or

Asia
Turkey
Side dish
Mediterranean
Gluten-free
Passover
Vegan

Method

Combine the cold water and the juice of 1 lemon in a saucepan. Peel the celery root(s) and cut into ½ -inch-thick slices. Add the celery root to the pan, bring to a boil, and cook for 10 minutes. Drain and set aside.

Warm the olive oil in a large sauté pan over medium heat. Add