Celeriac is gently cooked with carrots, potatoes, and peas in olive oil, with orange juice added to the broth. This light winter dish has an elegant balance of the orange’s sweet-tart flavor and celeriac’s earthy notes.
Place the peeled celeriac in water mixed with the juice of half a lemon to keep it from browning.
Heat some of the olive oil in a pot and soften the onion. Add the carrot and potato and sauté for a few minutes.
Add the drained celeriac, peas, sugar, salt, the remaining olive oil, and the hot water. Cover and simmer over low heat until the vegetables are tender.
Add the orange and lemon juice near the end of cooking. Use only a little water so the celeriac holds its shape. Let cool before serving.
Put peeled celeriac in lemon water right away to prevent it from browning. Cook it over low heat with only a little water so it holds its shape. Add the orange and lemon juice near the end of cooking. Serve at room temperature. Vegan.
Buzdolabında beklerken kabuğu sertleşti, önerdiğiniz gibi örtmemişim.
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