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Celeriac in olive oil
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
By Jill Norman
Published 2005
This is a very successful Turkish way of cooking all kinds of vegetables — carrots, leeks, green beans, artichokes — to be eaten at room temperature. The vegetables are cooked slowly in olive oil and water, leaving a rich sauce as the water evaporates. It is a particularly good way of preparing celeriac.
Ingredients
600 g - lemon juice
80 ml
Method
Drop the celeriac into water acidulated with lemon juice to prevent discolouration. Heat the oil in a large pan and cook the onion and garlic cloves for a few minutes until soft. Add the celeriac and cook for 2–3 minutes more. Pour over 200ml of water, add salt to taste and the sugar. Bring to the boil, then reduce the heat, cover and cook for 10 minutes. Add the carrot and potato and si