Celery Roots with Olive oil

Sample Dishes from Turkish Cuisine

Celery Roots with Olive oil  (Zeytinyağlı Kereviz)

Preparation

Remove tops of celery roots; pare. Scoop out pnlp in center with a small knife or a peeler, making an insert pared (or scraped) carrots through holes, to fıt fırmly. Slice celery roots into 1 cm (1/2 inch) thick slices. Sprinkle with lemon juice to prevent darkening. Place in a shaIlow 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. Garnish with parsley before serving. Serve cold with lemon wedges. 

Servings: 6

Nutritional Value
(in approximately one serving)

Regional Characteristics:

It is a winter dish of thıe western regions. It is served as a side dish for lunch or cupper. Some recipes call for green peas, and it really gives a different taste and appearance.