Stuffed vegetables and leaf rolls
A winter favorite, this Turkish olive-oil dish is made by hollowing out celeriac roots, stuffing them with rice, carrot and peas, then simmering them in lemon water. Served cold, these meat-free stuffed celeriac roots make a light, filling lunch.
Peel the celeriac roots and hollow out the centers. Place the cut surfaces in lemon water.
Sauté the rice, carrot, peas and onion in olive oil for a few minutes. Add the sugar and salt.
Fill the celeriac roots with the mixture and arrange them in a pot. Add lemon juice and a little water, then simmer over low heat until tender.
Remove the cooked stuffed celeriac from the heat and let it cool to room temperature, then serve cold.
Keep the cut surfaces of the celeriac in lemon water as you peel it; otherwise, they will darken quickly. Add a pinch of flour to the cooking liquid to help the olive oil absorb into the celeriac.
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