I like celery stalks as well as the celery root. In appearance, celery root resembles a misshapen turnip. It is brown and lumpy, and the brown outer skin should be washed and peeled before cooking.

1 large size celery root, peeled and diced
1 big onion, diced
2 carrots, cut in quarter-rounds
1 potato, peeled and diced
1 tablespoon flour, if desired
1/3 cup extra virgin olive oil
1 1/2 cups water
Juice from an orange
1 tsp sugar
1 tsp salt
Dill or parsley to garnish

  1. Pick a strong knife to peel and chop celery root; it’s a little bit hard. And make sure among all the ingredients it’s the last thing to chop. Peeled celery root darkens pretty fast.
  2. Put everything in a broad pot. Add water to barely cover the ingredients.
  3. Cook on low for 25-30 minutes. To see if it’s cooked taste the carrots.
  4. Let it cool down. Garnish with dill or parsley.
  5. This recipe of celery root is an olive oil recipe, and it is best when it’s served cold. However, it’s good when it’s warm, too.

Source: Nuriye Horozoglu

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