Celeriac with Olive Oil (Zeytinyağlı Kereviz)

[sazji]

Celeriac with Olive Oil (Zeytinyağlı Kereviz)

Serves 6 as Appetizer.

This is one of the typical "Olive Oil" dishes of Istanbul and coastal Turkey. It's typically served cold or lukewarm as a "meze" or as an appetizer before a meal.

• medium celeriacs
  
• medium carrots, cubed
  
• c good olive oil
  
• tsp flour
  
• tsp sugar
  
• lemon
  
• 5 sprigs italian parsley
  
• T fresh dill
  
• salt to taste
  

Peel celeriac and cut either into chunks or into slightly concave slices (do this by inserting the knife from the side at a slightly downward angle and cutting around). Chop onions and cube carrots.

Heat oil in a pan, add carrots and sautee for 2 minutes, add onions and sautee 2 minutes more. Add flour and continue stirring, add water to cover. Try and arrange pieces so you will need the least amont of water possible, i.e. pack them closely.

Add sugar and juice of half the lemon, taste, add more if necessary (it's a matter of taste). Add salt. Add chopped parsley and celeriac tops if desired. Bring to boil, turn down the heat and simmer for around half an hour, till celeriac is tender. Add a tablespoon of chopped dill, cover and let stand.

Let cool completely (these dishes are eaten room temp or cold). If you have cut slices, take a slice and put on small plate, then heap some of the onions and carrots in the center. Garnish with fresh dill and add a squeeze of lemon when serving.

Some people add a cubed potato to the mix as well; you would sautee this together with the carrot. Sauteeing it for a bit keeps it from breaking up during the cooking.

Keywords: Appetizer, Vegetables, Middle Eastern, Vegan, Brunch, Vegetarian, Lunch, Easy, Dinner

( RG1892 )