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
Method
- 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!