Zeytinyagli Kereviz (Celery Roots With Olive Oil)


  • 4 small celery
  • 1 cup hot water
  • 2 medium carrots
  • 3-4 sprigs parsley
  • 2 medium onions
  • 2 medium potatoes
  • 2 teaspoons salt
  • 2 teaspoons sugar
  • 8 tablespoons Olive oil
  • 2 tablespoons lemon juice


Remove tops of celery roots; pare. Scoop out in center with a small knife or a peeler, making a hole. Insert pared (or scraped) carrots through holes, to fit firmly. Slice celery roots into 1 cm (1/2 inch) thick slices. Sprinkle with lemon juice to prevent darkening. Place in a shallow saucepan. Cut onions into half. Slice into 1-2 mm thick slices. Cut potatoes into 2 1/2 cm (1 inch) cubes. Arrange onions and potatoes around celery roots. Sprinkle with rest of lemon juice, salt, and sugar. Add olive oil and hot water. Cover and simmer for 40-45 minutes or until tender; cool. Gamish with parsley before serving. Serve cold with lemon wedges.

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