Celeriac and chickpeas are gently cooked with olive oil and orange juice until the celeriac is tender. Serve hot or cold, or freeze for winter. The chickpeas naturally thicken the sauce.
Peel and dice the celeriac, immediately placing it in water mixed with orange juice to prevent browning. Chop the carrot and onion.
Heat the olive oil in a wide pot and sauté the onion until lightly golden. Add the carrot and drained celeriac and cook, stirring, for a few minutes.
Add the cooked chickpeas, orange juice, sugar and salt, then pour in enough hot water to cover. Cover and cook over low heat for 25 minutes, until the celeriac crushes easily with a fork.
Leave the dish in the pot for 15 minutes to cool to room temperature, then divide into small containers and freeze. Before serving, thaw overnight in the fridge and gently reheat on the cooktop. Sprinkle with chopped dill.
Put the celeriac into water mixed with orange juice as soon as you cut it, or it will brown quickly on contact with air. Once the dish has cooled, divide into small containers and freeze. Thaw overnight in the fridge and gently reheat on the cooktop to serve.
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