A winter main dish made by hollowing out celeriac, stuffing it with a ground-meat rice filling, and cooking it in lemony water. The celeriac's lightly spiced aroma is balanced by the ground-meat filling, and it is served hot.
Peel the celery roots and hollow out the center, rub the cut surfaces with lemon juice.
Knead and mix the ground meat, rice, onion, dill, salt and black pepper thoroughly in a bowl.
Fill the hollowed-out part of the celery roots with the filling, pressing it in.
Arrange the stuffed celery roots in a pot, add water, olive oil and lemon juice on top, and cook covered over low heat until the celery softens, for 40-45 minutes.
Important: be careful not to pierce the base when hollowing out the celery root, you can finely chop the scooped-out flesh and add it to the filling. Caution: add plenty of lemon juice to the cooking water, otherwise the celery root can darken.
Adding a pinch of allspice to the filling softens the celery root's distinctive smell; drizzling a little olive oil over it before serving completes the recipe.
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