Tuesday, June 1, 2010

Celeriac and Sweet Potatoes in Olive Oil? Refreshing!

This is my diversified version of a classic Turkish olive oil dish, celery root in olive oil. Although it is best in the fall and can be found all winter, I can't resist buying celeriac even when it is out of season. Since all Turkish olive oil dishes are served cold, they are great for summer, and this dish is no exception. It is very light, and tasty. The classic version of this dish does not include sweet potatoes. I wasn't sure what to expect but the end result turned out much better than I hoped! Tanginess of fresh orange juice and peas with the sweetness of carrots and potatoes combined with nuttiness of the celeriac just one word refreshing! 

1 medium size celery root (Usually, a 1 pound celeriac will yield about two cups once peeled and sliced or grated)
1 pound frozen mixed peas and carrots ( or 1/2 pound green peas and 2 medium carrots, petite diced)
1 big onion, diced
1 large sweet potato, peeled
1 potato, peeled
1 cup orange juice (try to use fresh if you can)
Juice of a half lemon
1/3 cup extra virgin olive oil
1 1/2 tbsp sugar
1 bunch dill, chopped
1 cup water
Serves 6

1. Brush the celeriac under cold water, since it may still have bits of soil stuck between the roots.
2. Peel and cut the celery root in half inch rounds and place immediately in a bowl of iced water with the lemon juice added since the peeled celery root darkens pretty fast.
3. Cut the potato and sweet potato in half inch rounds, set aside.
4. Heat  two tbs oil in a pan and saute the onion until translucent for about 3 min. Remove the onion.
5. In a broad pot heat the rest of the olive oil and place the celeriac and potato rounds.Put the onions on top.
6.Add peas and carrots, sugar, salt, orange juice, 1 cup water and cook on a low heat for 30-35 minutes.
7.Let cool in the pot with the lid on. Garnish with fresh dill and enjoy!

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