Celeriac in olive oil

Preparation info
  • Serves


    • Difficulty


Appears in
Winter Food

By Jill Norman

Published 2005

  • About

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.


  • 600g celeriac, peeled and cubed
  • lemon juice
  • 80ml extra virgin olive oil


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