Turkish · Lunch · Dinner · Snack
Turkish Olive Oil Braised Celeriac
Zeytinyağlı kereviz
Tender chunks of celeriac gently braised with carrot, peas and bright orange juice in a light olive oil sauce, finished with fresh dill. A classic Turkish meze or light main that is lovely warm or at room temperature.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Serves
- 4
Calories come from: Carbs 53% · Fat 38% · Protein 9%
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Ingredients
For 4 servings- 1 large (about 700 g peeled)celeriac, peeled
- 2 tbsp30 glemon juice
- 1 medium110 gonion, finely chopped
- 2 medium120 gcarrots, diced
- 1 cup145 ggreen peas, frozen
- 3 tbsp40 gextra virgin olive oil
- 1 cup (about 3 oranges)240 gorange juice, freshly squeezed
- 1/2 cup120 gwater
- 1 tspsugar
- 1 tsp6 gsalt
- 1/4 cup10 gfresh dill, chopped
Steps
- 1
Cut the peeled celeriac into bite-sized chunks or thick wedges.
- 2
Toss the celeriac with 1 tbsp of the lemon juice in a bowl to stop it browning.
- 3
Heat the olive oil in a wide, lidded pan over medium heat.
- 4
Add the onion and cook gently for 4–5 minutes until soft but not coloured.
- 5
Stir in the carrots and cook for 2 minutes.
- 6
Add the celeriac and its lemon juice and turn to coat in the oil.
- 7
Pour in the orange juice, water and remaining lemon juice, then add the sugar and salt.
- 8
Bring to a simmer, cover and cook on low heat for 20 minutes.
- 9
Scatter in the peas, cover again and simmer for 10–12 minutes until the celeriac is tender when pierced with a knife.
- 10
Turn off the heat and leave covered for 5 minutes so the vegetables soak up the sauce.
- 11
Sprinkle with the chopped dill and serve warm or at room temperature.
Swaps, storage and make-ahead
Swaps
- Use bottled 100% orange juice instead of freshly squeezed if oranges are out of season or you want to save time.
- Leave out the sugar if your orange juice is already sweet, or add a little extra lemon juice if it tastes too sweet.
- Swap the fresh dill for flat-leaf parsley, or use 1 tbsp dried dill if fresh is hard to find.
- Replace some of the celeriac with diced potato for a milder, more familiar flavour and texture.
Storage
Cool and refrigerate leftovers within 2 hours in a covered container and eat within 3 to 4 days, serving at room temperature or reheating until steaming hot. Freezing is not recommended, as the celeriac and peas turn soft and watery.
Make ahead
Make the whole dish a day ahead and chill it, as the flavours deepen overnight; let it come to room temperature or warm it through, then add the fresh dill just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Celery
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (381 g) | Per 100 g | |
|---|---|---|
| Calories | 247 kcal | 65 kcal |
| Protein | 5.6 g | 1.5 g |
| Carbohydrates | 34.4 g | 9 g |
| of which sugars | 13.4 g | 3.5 g |
| Fiber | 6.3 g | 1.7 g |
| Fat | 10.9 g | 2.9 g |
| of which saturated | 1.6 g | 0.4 g |
| Sodium | 822 mg | 216 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
