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Turkish Style Celeriac with Orange Juice 2

Turkish Style Celeriac with Orange Juice

Feyza Kirmaci
5 from 6 votes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course, Side Dish
Cuisine Turkish
Servings 4
Calories 413 kcal

Ingredients
  

  • 1 large celeriac, peeled and cut into big chunks
  • 15-18 baby shallots, peeled or 4 large shallots, peeled and quartered
  • 1 medium potato, peeled and cut into big chunks
  • 1 medium carrot, peeled and cut into big chunks
  • 1 sprig celeriac leaves (optional)
  • 1 cup orange juice, freshly squeezed
  • 1/4 cup extra virgin olive oil
  • 1 tbsp granulated sugar
  • 1/3 cup water (used for soaking)
  • salt

For Soaking:

  • 1 tbsp white flour
  • 1/2 lemon, freshly squeezed
  • 2 cups water

For Serving:

  • 3 tbsp extra virgin olive oil, for drizzling
  • 3 sprigs dill, stems removed and chopped

Instructions
 

  • Mix the lemon juice, flour and water in a large bowl and soak the celeriac chunks. Do not remove until cooking time to preserve its own color.
  • Heat a pot or large skillet on medium high. With a slotted spoon, remove the celeriac from the liquid and add to the pot. Add the shallots, potato, carrot, celeriac leaves, orange juice, 1/4 cup olive oil, sugar, 1/3 cup of soaking liquid and salt to taste.
  • When the water boils, close the lid and reduce the heat to low. Simmer for about 35 minutes. Do not stir it after this stage.
  • After making sure that all the vegetables are cooked, turn off the heat and then drizzle with 3 Tablespoons olive oil.
  • Transfer to a serving plate gently and sprinkle chopped dill on top. Serve at room temperature, or after chilling in the refrigerator. Bon appetit!

Nutrition

Calories: 413kcalCarbohydrates: 54gProtein: 7gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gSodium: 196mgPotassium: 1226mgFiber: 8gSugar: 20gVitamin A: 2700IUVitamin C: 70mgCalcium: 139mgIron: 3mg
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