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Zeytinyağlı kereviz
Zeytinyağlı kereviz: winter celeriac braised with orange, carrot and olive oil
When celeriac fills the Kadıköy market stalls in winter, Istanbul home cooks braise thick slices of it in olive oil with orange juice, carrots and baby onions, then serve it cold the next day as a starter. The root turns silky and sweet, the orange gives it a bright, almost marmalade edge, and a little dill keeps it fresh. It sits happily on a meze table or alongside a bowl of lentil soup. Chef's tip: drop the cut celeriac straight into lemon water, otherwise it greys within minutes and never looks as good on the plate.
- Total time
- 55 min
- Difficulty
- easy
- Serves
- 4
Ingredients
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Spices & pantry
Fresh ingredients (6)
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Method
0/6 doneStep 1: Put the cut 2 ¼ lb celeriac into a bowl of cold water with half the ½ lemon juice as you go.
Step 2: Warm ½ cup extra virgin olive oil in a wide pan over a medium heat and cook 8 baby onions or shallots and 2 carrots for 5 minutes, until glossy and just colouring.
5 minStep 3: Drain the celeriac and lay it in a single layer over the vegetables. Pour in ¾ cup orange juice, ¾ cup water and the rest of the ½ lemon juice, and sprinkle with 1 tsp sugar and 1 tsp salt.
Step 4: Cover with a circle of baking paper and the lid and simmer gently for 25 minutes, until a knife slides easily into the celeriac. Common mistake: cooking at a rolling boil; the slices break up before they are tender.
25 minStep 5: Scatter 2 ⅞ oz frozen peas over and cook for 5 more minutes. Leave to cool in the pan so the celeriac soaks up the juices.
5 minStep 6: Arrange on a platter, spoon the juices over and finish with ½ oz dill. Serve at room temperature.
Nutrition per serving
- Calories
- 280 kcal
- Protein
- 5 g
- Carbs
- 30 g
- Fat
- 17 g
- Fibre
- 9 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does zeytinyağlı kereviz take?
- About 55 minutes in total: 20 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of lemon?
- Lime, or 2 tbsp bottled lemon juice per lemon (no zest from bottled juice).
- What can I use instead of baby onions or shallots?
- Half an onion per 2 shallots.
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