Celeriac is one of those root vegetables you either love or loathe. Personally I love celeriac and this dish is one of my favourite recipes. I just find that the egg and lemon mixture gives the whole dish a beautiful creamy texture together with the earthiness of the celeriac. It is a taste that I believe most people will enjoy. It is both healthy and suitable for vegetarians.
Total cooking time 25 minutes
Celeriac chunks with potatoes (Zeytin yagli Kereviz)
You will need;
A saucepan of approx. 25cm diameter
1 large celeriac approx 900gm – 1kg peeled and chopped into 2 ½ – 3 cm cubes
1 large white onion, chopped approx. 150gm
1 large carrot, sliced approx 150gm
25gm-30gm finely chopped dill weed
25gm-30gm leaves of celery finely chopped
300gm small potatoes diced into 4
1 egg, beaten
Juice of one lemon, mixed into the egg
6 tablespoons 90ml olive oil
2 tablespoons sugar
½ teaspoons of salt (optional)
Fry off your onions in the olive oil until they slightly soften. Add the celeriac, potatoes, carrots and sugar, (salt if you wish). Stir the all the ingredients together, turning down the heat to the lowest temperature possible. Place the lid of the saucepan on and leave to cook, yet keep checking and stirring occasionally.
After about 15 minutes, add 200ml 7fl.oz of boiling water. 5 minutes later add the dill weed.
Check to see if the potatoes and celeriac are cooked, if so turn off the heat.
Now stirring very quickly, add the lemon juice and egg mixture into the dish. Be as fast as you can to avoid the egg curdling.
Leave the dish to rest in the saucepan with the lid tightly on for a further about 10 minutes before serving. Once in your serving dish, garnish with the chopped celery leaves.
Note: an alternative to dill or celery leaves could be flat leaf parsley.
Your choice, but I would recommend this dish to be eaten cold.