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Zeytinyağlı Kereviz Yemeği (Turkish braised celery root)

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.

Prep Time
7 mins
Cook Time
7 mins
Total Time
32 mins
Servings: 5 (Yield: 4½ cups / 1064 ml.)
Calories: 288 kcal
Course: Side Dish
Cuisine: Turkish

Ingredients

  • ¼ cup extra virgin olive oil
  • 1 medium yellow onion small diced
  • 2 medium size celery roots skinned and cut into 1-inch (2.5 cm) pieces (4 cups cut)
  • 2 red skin potatoes quartered
  • 1 large carrot roll cut
  • ¼ cup orange juice
  • ½ cup water
  • ½ teaspoon paprika
  • 1 tablespoon lemon juice
  • 1 teaspoon sugar
  • ¼ cup minced parsley
  • ½ teaspoon salt
  • Fresh dill and parsley to garnish

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Pour in the orange juice and water, then sprinkle with paprika. Give everything a good stir to combine the ingredients evenly.
  4. 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.
  5. 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.
  6. 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.
  7. Instant Pot and Pressure Cooker Instructions
  8.  
  9. 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.
  10. Add the celery root, red skin potatoes, carrot, orange juice, water, and paprika. Give it a good stir to combine.
  11. Secure the lid and set the Instant Pot or pressure cooker to manual/pressure cook mode. Cook on high pressure for 5 minutes.
  12. Once the cooking time is complete, do a quick release of the pressure according to the manufacturer's instructions.
  13. Carefully open the lid and add the lemon juice, sugar, minced parsley, and salt. Give it a gentle stir to blend the flavors.
  14. Transfer the Zeytinyağlı Kereviz Yemeği to a serving dish. Garnish with fresh dill and parsley before serving.

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!
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Nutrition Information

Calories 288kcal (14%) Carbohydrates 43g (14%) Protein 6g (12%) Fat 12g (18%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Sodium 519mg (22%) Potassium 1271mg (36%) 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

% 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.