A beloved winter olive-oil dolma made by hollowing out celery roots, stuffing them with an olive-oil filling of rice, carrot, and peas, and boiling them in lemony water. This meatless recipe, served cold, is a light and satisfying lunch option.
Peel the celery roots and hollow out the center to create a cavity, dipping the cut surfaces in lemon water.
Sauté the rice, carrot, peas and onion in olive oil for a few minutes, then add the sugar and salt.
Fill the celery roots with the filling, arrange in a pot, add lemon juice and a little water, and cook over low heat until soft.
Remove the cooked celery dolma from the heat and let cool to room temperature, then serve chilled.
Important: when peeling the celery root, soak the cut surfaces in lemon water, otherwise it will darken quickly. Caution: adding a pinch of flour to the cooking water helps the olive oil penetrate the celery root better.
Celery dolma that's been rested in the refrigerator for a few hours after cooling tastes much better than when served fresh. Drizzling a few drops of olive oil over it before serving also noticeably enriches the flavor.
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