A light winter dish where celery root is cooked with carrots, potatoes, and peas in an olive-oil broth with added orange juice. The orange's mildly sweet-tart aroma balances the celery root's earthy taste in this elegant olive-oil dish.
Place the peeled celeriac in water with half a lemon squeezed in to keep it from browning.
Heat part of the olive oil in a pot, soften the onion, add the carrot and potato, and stir for a few minutes.
Add the drained celeriac, peas, granulated sugar, salt, the remaining olive oil, and hot water, cover, and cook over low heat until the vegetables soften.
Just before removing from heat, add the orange and lemon juice. Caution: Use little water so the celeriac doesn't fall apart. Let cool and serve.
Important: Put the peeled celery root straight into lemon water so it doesn't darken. Cook with little water over low heat so the celery doesn't fall apart. Add the orange and lemon juice toward the end of cooking. Serve at room temperature. Vegan.
If you add some grated orange zest while cooking, you give the dish a more pronounced citrus aroma; it softens the heavy taste of the celery.
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