Meze Atlas, Cooked in olive oil

Zeytinyağlı Kereviz

Name: Zeytinyağlı Kereviz
Prep time: 60 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 2 medium celeriac (about 1 kg); 2 lemons; 1 tbsp plain flour; 1 onion, finely chopped; 2 carrots, diced; 100 g peas; 100 ml olive oil; 1 orange, juiced; 1 tsp sugar; 1 tsp salt; ½ bunch dill, chopped

/zay·teen·yah·LUH ke·re·VEEZ/

Celeriac braised in olive oil with orange, carrot and peas

4serves

1 hractive time

Goes with

White wine

Orange and lemon in the braise meet the citrus freshness of a crisp white.

Also good with rakı.

Our chef's recipe, coming soon. This is the classic version, as it is made on most meyhane tables.

Ingredients

2medium celeriac (about 1 kg)
2lemons
1 tbspplain flour
1onion, finely chopped
2carrots, diced
100 gpeas
100 mlolive oil
1orange, juiced
1 tspsugar
1 tspsalt
½ bunchdill, chopped

Method

Mix 1 litre cold water with the juice of 1 lemon and the flour. Peel the celeriac, cut into thick rounds or wedges and keep them in the lemon water.
Cook the onion in the oil for 5 minutes, then add the carrots and peas.
Lay the celeriac in a wide pan and spoon the vegetables over and around it.
Add the orange juice, juice of the second lemon, sugar, salt and 300 ml water. Cover and simmer on low heat for 30 to 35 minutes until tender.
Cool in the pan and serve at room temperature with dill.