Celery root is slowly cooked with carrots and potatoes in fresh orange juice for a classic Turkish olive oil dish with a sweet-tart balance. Served cold, it brings a bright note to winter meals.
Peel the celery root, cut it into cubes, and keep it in lemon water to prevent browning.
Cook the onion in olive oil until lightly golden.
Add the celery root, carrots, and potatoes and cook, stirring, for a few minutes.
Add the orange juice, sugar, and salt. Simmer over low heat until the vegetables are tender. Use the orange juice sparingly to balance the celery root’s sweet and tart flavors; too much can overpower the dish.
After cutting the celery root, keep it in lemon water to prevent browning. Turkish olive oil dishes taste best served cold and keep in the refrigerator for 2–3 days.
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