Turkish Celery Root with Carrots in Orange Juice and Olive Oil Recipe
Updated: May 14, 2021
People think Turkish food is all about meat but that is hardly true. We eat lots of vegetable dishes in vegan form , before vegan food was famous. This recipe is one of them. Here we use celery root as main vegetable , which is one of the popular vegetables used in Turkey.
Olive oil we use here is not virgin olive oil, we use second pressed olive oil that is made for warm dishes.
Here we cook celery root in orange juice. This is one of the techniques we use to cook some kind of vegetables. We cook some root vegetables in citrus juice, lemon and oranges are the most popular ones. Since celery root has a harsh taste, orange juice and carrots adds sweetness to celery root.
This is one of the dishes you can make ahead and we actually make it a day before. Olive oil dishes taste better next day:)
Ingredients for Turkish Celery Root in orange juice and olive oil
2 medium celery root
1 medium carrots, peeled and cut in small pieces
1 stalk celery leaves and stalk (optional)
Juice of 2 oranges
Boiled water to cover celery root
50 ml olive oil
Peel the celery root and cut into small bite sizes and keep it in lemon water to prevent oxidization.
Heat a medium sized saucepan and add olive oil and warm the olive oil.
Add the onions to the oil, cook and mix the onion until it changes color.
Add the carrots to the pan and add some salt and keep cooking onions with carrots, until carrots soften.
Add the celery root pieces (lemon water will be drained, no need to wash celery root again), stir well and cook 5 minutes more.
Add orange juice and add enough boiled water to cook ingredients in the cookware. You can add salt and black pepper at this moment. Cook celery root 10-15 minutes on medium heat. If you are using add celery stalk and leaves and cook another 5 minutes.
We can serve this dish after 15 minutes its' been cooked.
But olive oil dishes taste better by time. We usually make is a day before, because it is tastier next day
You can serve it warm, in room temperature or even cold