Turkish Celery Root Braised in Olive Oil

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A classic Turkish cold appetizer, this celery root dish is gently braised in olive oil with carrots, potatoes, and a bright squeeze of lemon. Served cool or at room temperature, it is a staple of the olive oil cuisine tradition found at mezze tables across the Aegean coast.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 18 gFat
• 2.5 gSaturated Fat
• 28 gCarbs
• 6 gFiber
• 6 gSugar
• 4 gProtein
• 620 mgSodium
• 640 mgPotassium
• 75 mgCalcium
• 1.5 mgIron
• 22 mgVitamin C
• 5100 mcgVitamin A

Ingredients

For the vegetables

• 1 large celery root (about 1.25 kg), peeled and cut into 2 cm cubes
• 2 medium carrots, peeled and sliced into thick rounds
• 2 medium Yukon gold potatoes, peeled and cubed
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 cup fresh or frozen green peas
• Juice of 1 large lemon, plus extra lemon wedges for serving

For braising and seasoning

• 1/2 cup extra-virgin olive oil
• 1 1/2 cups warm water
• 1 teaspoon granulated sugar
• 1 1/2 teaspoons fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup fresh flat-leaf parsley, finely chopped

Directions

1. Fill a large bowl with cold water and stir in 2 tablespoons of the lemon juice. Add the cubed celery root immediately after cutting to prevent discoloration, and let it soak while you prepare the other vegetables.
2. Heat the olive oil in a wide, heavy-bottomed pot over medium heat. Add the chopped onion and cook for 3 to 4 minutes until soft and translucent, then stir in the garlic and cook for 30 seconds until fragrant.
3. Drain the celery root and add it to the pot along with the carrots, potatoes, sugar, salt, and pepper. Pour in the warm water and remaining lemon juice, and gently stir to combine.
4. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and simmer for 25 to 30 minutes, or until the celery root and potatoes are fork-tender but still hold their shape. Stir in the peas during the last 5 minutes of cooking.
5. Remove the pot from the heat and let it cool to room temperature without removing the lid, allowing the vegetables to absorb the lemony olive oil. Just before serving, gently transfer to a serving dish and sprinkle generously with fresh parsley.
6. Serve cool or at room temperature with extra lemon wedges on the side, accompanied by crusty bread or as part of a mezze spread.

Cook’s Notes

• Always soak the cut celery root in lemon water right away to prevent it from turning brown, which is the most common mistake with this dish.
• Use a heavy, wide pot so the vegetables cook in a single layer and absorb the olive oil evenly rather than steaming unevenly.
• Traditional Turkish recipes season this dish with only a small pinch of sugar to balance the natural bitterness of celery root; do not skip it.
• For the best flavor, make it a day ahead and refrigerate overnight, then bring to room temperature 30 minutes before serving so the olive oil loosens and coats the vegetables beautifully.
• Pair with a slice of feta, some warm pita, and a few slices of ripe tomato for a complete light Turkish lunch.

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