Celery Casserole (Etli Kereviz)


  • 1 Tbsp butter
  • chopped fresh parsley, to garnish
  • 1 small celery root, peeled and cut into chunks
  • juice of 1 lemon
  • 1 onion, chopped fine
  • 1 carrot, peeled and chopped
  • salt and ground black pepper
  • 1 lb stewing lamb, cubed
  • 1 Tbsp tomato paste


1 Melt the butter in a casserole and lightly brown the onion. Add the lamb, cover, and cook until the juices are absorbed, about 3 minutes.
2 Add the celery root, carrot, tomato paste, and lemon juice, along with 1-1/4 cups water. Stir thoroughly and season.
3 Cook over medium heat for 25 minutes, or until the celery root is soft but firm. Serve with chopped fresh parsley scattered over.

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