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–+ servings
A plate of Turkish-style olive oil braised root vegetables, featuring diced carrots and celeriac in a citrusy sauce, garnished with orange slices and fresh dill.
5 from 1 vote

Kereviz Yemegi (Turkish Braised Celeriac)

By Zerrin & Yusuf
A lovely combination of quince and celeriac!
Yields: 4 servings
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PREP 10 minutes
COOK 30 minutes
TOTAL 40 minutes

INGREDIENTS
  

  • 1 kilo celeriac peeled and chopped
  • 1 medium carrot chopped
  • 500 grams quince seeds discarded and chopped
  • ¾ cup orange juice freshly squeezed
  • 1 tablespoon lemon juice freshly sequeezed
  • ½ bunch fresh dill chopped
  • 1 teaspoon salt or to taste
  • 3 tablespoons olive oil
  • ½ cup water boiling hot

INSTRUCTIONS
 

  • Put carrot, celeriac, and quince into the pot in this order.
  • Pour orange juice and lemon juice onto them.
  • Add olive oil and salt. Cover the pot and cook over medium heat for about 10 minutes.
  • Then stir it and pour hot water into it.
  • Reduce the heat to medium low and cook for 20 minutes or until tender. Do not overcook it or the veggies get mushy. Take it from heat, add chopped fresh dill and stir.
  • Serve it at room temperature or cold either as a main dish or side dish.

NUTRITION

Calories: 192kcalCarbohydrates: 26gProtein: 1gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 599mgPotassium: 394mgFiber: 3gSugar: 5gVitamin A: 2701IUVitamin C: 44mgCalcium: 26mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

ADDITIONAL INFO

Course Side Dish
Cuisine Turkish
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