Zeytinyağlı Kereviz Yemeği (Turkish braised celery root)
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5
3 reviews
Excellent
Zeytinyağlı Kereviz Yemeği (Turkish braised celery root)
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Celery-brate the oil-ure of olive oil braised celery root and veggies. A healthy, easy to make Turkish recipe with ingredients that are easy to come by.
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Ingredients
- ¼ cup extra virgin olive oil
- 1 yellow onion small diced, medium
- 2 celeriac skinned and cut into 1-inch (2.5 cm) pieces (4 cups cut, medium size
- 2 potato quartered, red skin variety
- 1 carrot roll cut, large
- ¼ cup orange juice
- ½ cup water
- ½ teaspoon paprika
- 1 tablespoon lemon juice
- 1 teaspoon sugar
- ¼ cup parsley minced
- ½ teaspoon salt
- dill fresh, to garnish
- parsley fresh, to garnish
Instructions
- Heat the extra virgin olive oil in a medium size pot over medium heat for 60 seconds. When the oil is hot, add the diced yellow onion and sauté for three-four minutes until translucent and fragrant.
- Add the celery root pieces, quartered red skin potatoes, and roll-cut (or bias sliced) carrot to the pot. Sauté the vegetables for four to five minutes, allowing them to slightly brown and develop flavor.
- Pour in the orange juice and water, then sprinkle with paprika. Give everything a good stir to combine the ingredients evenly.
- Cover the pot, lower the heat slightly to low-medium, and cook for about 16-18 minutes, or until the vegetables are tender and easily pierced with a fork. Stir occasionally to prevent sticking. Add water if necessary if the pot is becoming dry.
- Once the vegetables are cooked, remove the pot from heat and let it cool slightly. Add the lemon juice, sugar, minced parsley, and salt. Give it a gentle stir to incorporate the flavors.
- Transfer the Zeytinyağlı Kereviz Yemeği to a serving dish. Garnish with fresh dill and parsley for a pop of color and the lovely fresh contrast of the herbs.
- Instant Pot and Pressure Cooker Instructions
- Set your Instant Pot or pressure cooker to sauté mode and heat the extra virgin olive oil. Add the diced yellow onion and sauté until translucent.
- Add the celery root, red skin potatoes, carrot, orange juice, water, and paprika. Give it a good stir to combine.
- Secure the lid and set the Instant Pot or pressure cooker to manual/pressure cook mode. Cook on high pressure for 5 minutes.
- Once the cooking time is complete, do a quick release of the pressure according to the manufacturer's instructions.
- Carefully open the lid and add the lemon juice, sugar, minced parsley, and salt. Give it a gentle stir to blend the flavors.
- Transfer the Zeytinyağlı Kereviz Yemeği to a serving dish. Garnish with fresh dill and parsley before serving.
Equipments used:
Notes
- Quality Olive Oil: Choose a high-quality extra virgin olive oil. It's a star ingredient that greatly influences the dish's taste.
- Simple Flavors Shine: Season this dish to taste, but avoid overpowering with spices. Let the delicate flavors of the vegetables and herbs shine through.
- Cool It Before Serving: Let the dish cool slightly before adding lemon juice, sugar, parsley, and salt and serving. The fresh dill and parsley garnish will hold up better if the dish isn't blazing hot.
- Storage Caution: Store leftovers in an airtight container in the refrigerator for 3-4 days. It doesn't freeze well, so just don't do it!
Nutrition Information
Show Details
Calories
288kcal
(14%)
Carbohydrates
43g
(14%)
Protein
6g
(12%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
8g
(40%)
Sodium
519mg
(22%)
Potassium
1271mg
(27%)
Fiber
7g
(28%)
Sugar
9g
(18%)
Vitamin A
2168IU
(43%)
Vitamin C
38mg
(42%)
Calcium
132mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 5(Yield: 4½ cups / 1064 ml.)
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Calories | 288kcal | 14% |
| Carbohydrates | 43g | 14% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 519mg | 22% |
| Potassium | 1271mg | 27% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 2168IU | 43% |
| Vitamin C | 38mg | 42% |
| Calcium | 132mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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