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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
  • 50 g quince seeds discarded and chopped
  • 2 tablespoons 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
  • ¾ cup water 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.
  • Cook for 15-20 minutes 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: 111kcalCarbohydrates: 5gProtein: 0.3gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 595mgPotassium: 96mgFiber: 1gSugar: 2gVitamin A: 2580IUVitamin C: 9mgCalcium: 10mgIron: 0.2mg

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

ADDITIONAL INFO

Course Side Dish
Cuisine Turkish
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