Diced celeriac is cooked with ground meat and carrots in its own juices, making a warming vegetable stew for winter. Its gently sweet flavor and tender texture make it a satisfying meal with rice or bread.
Sauté the onion in cooking oil, add the ground meat and cook over medium heat until it releases its liquid and the liquid evaporates.
Stir in the tomato paste, then add the carrot and sauté for a few more minutes.
Add the diced celeriac to the pot with the salt, black pepper and water. Cover and cook over low heat until the celeriac is tender.
Stir in the lemon juice near the end of cooking. Simmer for a few more minutes, then take the pot off the heat.
Important: Celeriac discolors quickly after peeling, so keep the chopped pieces in lemon water. Use only a little cooking water; celeriac releases plenty of its own liquid, and too much water will make the stew thin. Store leftovers in a covered container in the refrigerator and eat within 2 days.
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