Zeytinyagli Kereviz (Celery Roots With Olive Oil)

Ingredients

• 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

Directions

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.