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Celery Roots with Olive oil

Sample Dishes from Turkish Cuisine

Celery Roots with Olive oil  (Zeytinyağlı Kereviz)

Celery4 small size1 kg
Carrot2 medium size200 gr
Onion2 medium size120 gr
Potato2 medium size250 gr
Salt2 teaspoon12 gr
Sugar2 teaspoon8 gr
Zeytinyaği8 tablespoon80 gr
Lemon juice2 tablespoon20 gr
Water (hot)1 cup200 gr
Parsley 3-4 sprigs10 gr


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)

Energy215 cal
Protein3,4 g
Fat13,8 g
Carbohydrates21,5 g
Calcium70 mg
Iron1,30 mg
Phosphorus169 mg
Zinc1 mg
Sodium916 mg
Vitamin A3378 iu
Thiamine0,10 mg
Riboflavin0,09 mg
Niacin1,54 mg
Vitamin C11 mg
Cholesterol0 mg

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.