Vegetables
This dish features celery root (celeriac) slow-cooked in a fresh orange and lemon juice. It is a healthy, vegan-friendly recipe served warm or at room temperature, garnished with fresh dill.
Ingredients :
- 3 celery roots (celeriac)
- 1 medium onion
- 1 potato
- 2 carrots
- 1/2 bunch of fresh dill
- 1.5 lemons (half for the soaking water)
- 1 orange
- 6 tbsp olive oil
- 1 tsp salt
- 1 tsp sugar
- 2 cups hot water
Preparation :
- Peel the celery roots and keep them in a bowl of water with half a lemon to prevent darkening.
- Finely chop or grate the onion; peel and dice the carrots and potato into cubes.
- Sauté the onions in olive oil until translucent, then add the carrots and continue to sauté.
- Add the potatoes once the carrots begin to soften slightly.
- Chop the celery roots into small pieces. Wash and chop the dill. Squeeze the juice of the orange.
- When the potatoes have cooked a little, add the celery roots (drained from the lemon water), sugar, and salt.
- After cooking for a few minutes, pour in the hot water, the juice of one lemon, and the orange juice, then cover the pot.
- Simmer on low heat until all vegetables are tender. Once cooked, stir in the chopped dill and turn off the heat.
- You may serve the dish warm or at room temperature, depending on your preference.
