Turkish Style Celeriac with Orange Juice

This recipe for celeriac with olive oil and orange juice can make everyone’s taste buds happy!

Celeriac is a vegetable with a rich and intense taste. You’ve probably met many people who dislike its taste, and you may be one of them. A spoonful of sugar enhances the dish’s flavor while balancing its sourness. It also makes it look so bright with olive oil that you might want to just enjoy its looks instead of eating it!

Liquid Gold: The Benefits of Extra Virgin Olive Oil

Natural extra virgin olive oil is present in kitchens and dining tables worldwide, but it has an almost sacred meaning for the Mediterranean and its surrounding communities. Often mentioned in mythological and religious texts, it is precious for people in the Mediterranean. Ancient as civilization itself, there are many ways to cook with it. This recipe is cooked with a unique cooking technique used in Anatolia. It may be hard to believe the irresistible flavor that emerges when dishes are cooked slowly over a low heat with olive oil, a small amount of water, and sugar, without the need to pre-cook and sauté. It might sound quite simple, but maintaining the consistency and taste of olive oil-based dishes is tricky. Celeriac is another dish often cooked with this technique, which enhances the taste of every vegetable, increases its flavor, brightens its color, and maximizes the pleasure of eating.

In addition to its taste and appearance, it is also a source of vitamin C! Celeriac is rich in vitamins A, C and K as well as potassium and phosphorus. When lemon and orange juice are added, it is more aromatic, slightly tart, and soft. It is for sure one of the dishes most suitable for winter.

An Easy Dish with Magnificent Aroma

It is quite an easy dish to make, but it might be challenging to force yourself not to eat it while inhaling its magnificent scent! Olive oil dishes taste the best after they have rested for a while. Allowing your cooked dish to ‘rest’ may sound a bit strange, but delicious things happen to it when it’s given a chance to relax. It may take some time for all the aroma to absorb into the vegetables. It reaches its best state the day after cooking. Although it can be consumed as a hot meal, it is preferable to eat it cold. Like other olive oil dishes, Celeriac with Orange Juice can be served both as a main dish and as a side dish. If you put it on the dinner plate, it becomes the main dish; if it takes its place on the table on a smaller plate, it becomes an olive oil dish: a course that belongs only to Anatolian cuisine.

Interested in more Turkish recipes? Check out our collection of recipes from Turkey here!

Turkish Style Celeriac with Orange Juice

Feyza Kirmaci

5 from 6 votes

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Main Course, Side Dish

Cuisine Turkish

Servings 4

Calories 413 kcal

Ingredients

  

1x2x3x

• 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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