Turkish Braised Celeriac in Olive Oil
Zeytinyağlı Kereviz
This traditional Turkish dish features tender celeriac braised in aromatic olive oil with carrots, onions, and fresh herbs, creating a bright and earthy flavor profile. The vegetables become silky and infused with Mediterranean herbs while maintaining their natural sweetness. It's a perfect example of Turkish zeytinyağlı cuisine that showcases how simple vegetables can be transformed into an elegant, healthy dish.
Ingredients
Instructions
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Prepare the celeriac
Peel the celeriac completely and cut into 3cm chunks, removing any brown spots. Immediately place in a bowl of water mixed with 1 tbsp lemon juice for 10 minutes to prevent browning. The pieces should be uniform in size for even cooking. Do not let the celeriac sit in air without lemon water or it will turn brown quickly.
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Prepare other vegetables
Cut the carrots into 2cm diagonal slices and dice the onion into 1cm pieces. Roughly chop the fresh dill and parsley, keeping them separate. All vegetables should be cut uniformly for consistent cooking. Do not chop the herbs too finely or they will lose their texture during cooking.
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Sauté the aromatics
Heat the olive oil in a large heavy-bottomed pot over medium heat for 2 minutes. Add the diced onion and cook for 5-6 minutes until soft and translucent, stirring occasionally. The onion should not brown but should release its sweet aroma. Do not use high heat or the onion will burn and become bitter.
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Add vegetables and seasonings
Drain the celeriac and add to the pot along with the carrots. Cook over medium heat for 3-4 minutes, stirring gently to coat with oil. Add salt, sugar, remaining lemon juice, and water. The liquid should come halfway up the vegetables. Do not add too much water or the dish will become watery instead of concentrated.
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Braise the vegetables
Bring to a gentle boil over medium heat, then reduce to low heat and cover. Simmer for 25-30 minutes until the celeriac is tender when pierced with a fork but still holds its shape. Check every 10 minutes and add more water if needed. Do not cook on high heat or the vegetables will break apart.
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Finish with herbs
Remove from heat and gently stir in the chopped dill and parsley. Let stand covered for 5 minutes to allow the herbs to wilt slightly and release their fragrance. Taste and adjust salt and lemon juice as needed. Do not add herbs while still cooking or they will lose their bright color and fresh flavor.
Tips
Cooking Tips
Use a heavy-bottomed pot to prevent sticking and ensure even heat distribution. The key is gentle, slow cooking - never rush this dish with high heat as it will cause the vegetables to break apart instead of becoming silky and tender.
Alternatives
If celeriac is unavailable, substitute with cauliflower florets or turnips, though cooking time may vary. You can replace fresh herbs with 2 tsp dried herbs, but add them during cooking rather than at the end.
Serving & Storage
Serve at room temperature with crusty bread, yogurt, and olives as part of a meze spread. This dish actually improves overnight in the refrigerator and keeps well for up to 3 days. Bring to room temperature before serving for the best flavor.
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