A classic olive-oil dish where celery root is slow-cooked with carrot and potato in fresh orange juice, standing out with its sweet-sour balance. Served cold, it adds refreshment to winter tables.
Peel the celery root and cut into cubes, keeping it in lemon water so it doesn't darken.
Sauté the onion in olive oil until lightly pink.
Add the celery root, carrot and potato and stir for a few minutes.
Add the orange juice, sugar and salt, and cook over low heat until the vegetables soften. Important: add the orange juice in moderation for the sweet-sour balance of the celery root, as too much can overpower the flavor of the dish.
Important: After chopping the celery, soak it in lemon water to prevent browning. Olive-oil dishes taste better served cold, and can be kept in the fridge for 2-3 days.
Adding orange zest noticeably enriches the aroma of the dish; remember to use it in moderation.
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