Braised Celery Root


Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in
Sephardic Flavors: Jewish Cooking of the Mediterranean

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.


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


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