Скачать или смотреть Perfect Slow-Cooked Celery Root (Kereviz) Recipe | The Secret Olive Oil Technique for Health & Flavo

Unlock the true potential of celery root with this incredible, authentic slow-cooked olive oil dish (known as Zeytinyağlı Kereviz). This recipe is perfect for those seeking healthy, flavorful side dishes or a light vegetarian main course.

We skip the time-consuming sautéing process by layering all raw ingredients and letting them gently simmer for 1.5 hours. Chef’s Tip: We reveal the crucial technique for keeping your celery root 'as white as snow'—a simple lemon and flour water solution—while balancing the rich olive oil base with equal parts sugar and salt to achieve profound, gourmet flavor. This professional cooking method ensures the vegetables retain their structure, nutrients, and natural sweetness, making this dish even more delicious when prepared ahead of time.

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*Celery Root Recipe (Zeytinyağlı Kereviz)*

Ingredients:
3 Onions
3 Carrots
2 small Celery Roots (or 1 large)
1 Tbsp Sugar
1 Tbsp Salt (equal to sugar)
1/2 Lemon
1/2 Tbsp Flour
1 Teacup (approx. 100-125 ml) Olive Oil
1 Teacup Orange Juice
Celery stalks and leaves (from 1 root)

Instructions:
1. Slice onions into half moons. Mix onions thoroughly with 1 Tbsp sugar by hand. Layer evenly in the bottom of a wide pot (casserole/carniaric pot).
2. Slice carrots horizontally on an angle, then into half moons. Layer over the onions.
3. Prepare a bowl of water, squeeze in 1/2 lemon, and mix with 1/2 Tbsp flour.
4. Peel celery roots (peel thick) and slice into 1-inch thick half moons. Soak immediately in the lemon-flour water to prevent browning.
5. Trim and chop celery stalks and leaves into 2-inch pieces.
6. Layer the celery roots over the carrots. Top with celery leaves/stalks.
7. Drizzle evenly with 1 Tbsp salt, 1 teacup of olive oil, and 1 teacup of orange juice.
8. Cook on high heat for 5 minutes until the pot warms up.
9. Reduce heat to the lowest setting on a medium burner and simmer slowly for 1.5 hours (total time), ensuring it simmers gently like candlelight.
10. Turn off heat and allow the dish to cool completely before serving. It is best served cold, often the next day.