A warming winter vegetable dish where diced celery root is cooked in its own juices with ground meat and carrot. With its lightly sweet aroma and soft texture, it makes a hearty meal alongside rice or bread.
Sauté the onion in oil, then add the ground meat, and cook over medium heat until it releases and reabsorbs its liquid.
After sautéing the tomato paste, add the carrot and sauté for a few more minutes.
Add the diced celery to the pot along with salt, black pepper, and water, cover with a lid, and cook over low heat until the celery softens.
At the end of cooking, add lemon juice and simmer for a few more minutes before removing from heat.
Important: Since celeriac can darken quickly after peeling, keep the chopped pieces in lemon water. Use little cooking water — celeriac releases plenty of its own liquid, and too much water will thin out the dish. Leftovers should be consumed within 2 days if kept in a covered container in the fridge.
Cutting the celery into small cubes shortens the cooking time and lets it soften in the same time as the ground meat; larger pieces can fall apart on the outside while staying hard inside.
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