Stuffed vegetables and leaf rolls
A hearty winter main dish made by hollowing out celery root, stuffing it with ground beef and rice, and cooking it in lemon water. The celery root’s mild, aromatic flavor balances the meat filling. Serve hot.
Peel the celery roots and hollow out the centers. Rub the cut surfaces with lemon juice.
Thoroughly mix the ground beef, rice, onion, dill, salt and black pepper in a bowl.
Press the filling into the hollowed centers of the celery roots.
Arrange the stuffed celery roots in a pot. Add the water, olive oil and lemon juice, cover and cook over low heat for 40–45 minutes, until the celery root is tender.
Important: Do not cut through the base when hollowing out the celery root. You can finely chop the scooped-out flesh and add it to the filling. Add plenty of lemon juice to the cooking water to keep the celery root from darkening.
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