Vegetables
A healthy Mediterranean classic that has the unique flavor of celery. Slowly cooked with carrots, potatoes, and lemon-olive oil sauce, this dish is a staple of Turkish cuisine. It offers a light yet satisfying dining experience.
Ingredients :
- 2 celery roots
- Stalks of 1 celery root
- 1 medium onion
- 1 potato
- 1 carrot
- 1.5 lemons (Half for the soaking water)
- 1/3 cup olive oil
- 1 tsp salt
- 1/3 tsp black pepper
- Hot water (enough to cover the vegetables)
Preparation :
- Peel and cube the celery roots, then immediately place them in a bowl of water mixed with the juice of half a lemon to prevent oxidation and browning.
- Wash and finely chop the celery stalks. Peel and cube the carrot and potato into bite-sized pieces.
- Finely dice the onion and sauté it in olive oil until translucent. Add the carrots to the pot and continue sautéing for a few more minutes.
- Once the carrots begin to soften, add the potatoes. Add salt, and pour enough hot water to just cover the vegetables.
- When the potatoes are partially cooked, pour in the juice of one lemon, add the drained celery roots, the chopped stalks, and the black pepper to the pot.
- Cover the pot with a lid and simmer on low heat until all the vegetables are fully cooked.
- This dish is best enjoyed either at room temperature or chilled, according to your preference.
