Vegetables
A hearty winter stew of celeriac slowly cooked in tomato sauce with ground meat and plenty of onion. Serve hot as a main course.
Cook the ground meat in vegetable oil until it changes color.
Add plenty of onion and cook until softened and lightly caramelized.
Add the grated tomatoes and tomato paste, then cook for a few minutes.
Add the cubed celeriac, bay leaf, and boiling water to the pot. Season with salt and black pepper, then simmer over low heat until the celeriac is tender. Drizzle with lemon juice just before removing from the heat. The celeriac needs enough time over low heat to cook through; otherwise, the center may remain firm.
The celeriac may take time to soften, so cook it over low heat for long enough. Once cut, celeriac can discolor; start cooking it right away.
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